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. 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!
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