300gblock of tempeh/firm tofureplace with 350g oyster mushrooms instead
1bunch of scallionsgreen part only
thumb-sized piece of fresh ginger12g
1tbspsesame oilor sunflower oil
1.5tbspof olive oil
100mlof hot water
Juice of 2 limes
Small bunch of coriander
70g Toasted cashews
Put the noodle nests into a pot of boiling water and cook as per instructions on back of pack. Remove and rinse under cold water in a colander and set aside.
Finely slice the block of tofu/tempeh/mushrooms into small cubes approx 1-1.5cm each side. Finely slice the peppers and chop the green beans in two. Finely slice the scallion greens.
Peel and finely chop the ginger and finely chop the chilli.
Add 1 tbsp of the sesame oil and 1.5 tbsp of olive oil into a large non stick wide bottomed pan (large wok works great) and put on a high heat. Once heated up, add the chopped tempeh/tofu/mushrooms along with the chopped ginger and chilli. Cook on a high heat for about 5-8 minutes stirring occasionally until it start to brown on each side.
Grate the carrot and add to the pan along with the tamari, the salt, the chopped scallion greens, the green beans and chopped peppers and cook for 4 minutes.
Add the curry powder, the 100ml of boiling water, stir well and allow simmer for 2 minutes.
Now add the cooked noodles, the juice of the limes, and incorporate everything together mixing well and cook for a further 2 minutes.
Remove from heat.
Finely chop the coriander and garnish with this, along with the cashew nuts.