Cashew Udon Noodles
Ingredients
250g noodles
400g can coconut milk
200g vegetable stock
3 tsp green thai paste
1 stick lemon grass
3 gloves garlic (crushed)
2 thumbs ginger
1 lemon, plus extra for taste
Sesame oil
2 carrots
2 handfuls of snap peas
Chilli (to taste)
1 yellow pepper
1 green pepper
Spring onion to garnish
2 generous handfuls cashew nuts
Method
- Prepare all of your veg, by chopping into bite sized piece, and the peppers into strips
- In a frying pay, heat up the sesame oil
- Fry the vegetables until soft, adding in the ginger, lemongrass and garlic after veg has begun to soften
- 4. Once they are softened, put in a pot with the stock, thai paste and noodles
- Let simmer until the noodles become see through
- Add in the coconut milk, and lemon and chilli to taste
- Let simmer for a few minutes to ensure it is all cooked through
- Separate into two bowls, season to taste, top with the cashews and spring onion
- Enjoy!