Here’s a delicious recipe Dave used to make when we opened the cafe over a decade. He used to use whatever veg he had close by and it was always a winner with our customers.

INGREDIENTS

  • 200g wholewheat noodles
  • Oil
  • 4 scallions
  • 1 red chilli
  • thumb sized piece of ginger
  • 3 cloves of garlic
  • 1 red pepper
  • 1 head of broccoli
  • 2 large handfuls of mushrooms
  • 1x400ml tin coconut milk
  • 150ml boiling water
  • 3 tbsp almond butter
  • 2 tbsp curry powder
  • 2 tbsp tamari
  • 1 tbsp maple syrup
  • 1 lime
  • Generous handful of spinach
  • small handful of coriander
  • Chilli flakes and flaked almonds to serve

INSTRUCTIONS

  • Cook your noodle as per instructions on packet
  • Add 2 tbsp oil to pan on a high heat
  • Once heated, add your chopped ginger, garlic, chilli and scallions. Cook for 2-3 minutes
  • Chop your red pepper into strips, broccoli into florets and mushrooms into thin slices and add to pan. Cook for two minutes while the veg start to char
  • Pour in the coconut milk and mix it through
  • In a separate bowl, to make your sauce, mix together 150ml boiling water, almond butter, curry powder, tamari, juice of half a lime and maple syrup. Mix with a fork to make sure the almond butter melt in
  • Add to pan and mix through
  • Add in the spinach and coriander. Once the spinach is wilted, take it off the heat and juice in the other half of lime
  • Serve with a sprinkling of chilli flakes, flaked almonds and the noodles!