Prep time - 10 minutes

Cook time - 20 minutes

Difficulty - Easy

Serves / makes - 2 generous portions

Ingredients

100g raw cashews

250g broccoli 

250g mushrooms 

3T toasted sesame oil 

3T  dark miso paste 

3T tamari or soya sauce

1 inch ginger root, finely grated

3T agave syrup (you can also use rice, date, coconut syrup)

150g thin rice noodles

Equipment

Baking tray

Saucepan

Large frying pan or wok

Small jug or bowl

Method

1. Heat your oven to 150c/300f/GM2.

2. Put the nuts on a baking tray. Once the oven is warm bake them for around 15 minutes until they are golden.

3. Fill a saucepan with enough water to cover the noodles. Put the pan on a high heat for the water to warm whilst you make the rest of the recipe.

4. Cut the broccoli and mushrooms into large pieces. Heat the oil in a frying pan on a very high heat. Once the oil is hot add the vegetables and mix them with the oil. Allow to cook for 5 minutes, stirring occasionally.

5. In a small jug or bowl mix the miso paste, tamari, ginger and agave. Remove any lumps by mixing the sauce with a fork.

6. Once the broccoli is just cooked (you can test this with. a fork) pour the sauce into the frying pan. Add the nuts to the pan, mix the sauce with the vegetables and nuts so they are covered with the sauce. Lower the temperature to a low setting whilst you make the noodles.

7. Add the noodles to the hot water. Cook according to the packet instructions. Remove the noodles from the water and put them into the frying pan with the vegetables. Mix the noodles into the vegetables and serve immediately.