Vegetable Noodles With Silky Cashew Nut Sauce

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-low heat

Once hot, add your cashew nuts and cook for 3-4 min, or until they've darkened slightly in colour

Tip: Watch them like a hawk to make sure they don't burn!

Once done, set them aside to cool slightly and save the pan for later

Boil a kettle

Top, tail, peel and finely dice your carrot[s]

Top, tail and finely dice your courgette[s]

Slice your chestnut mushrooms finely

Peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Return the pan to a medium heat with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil

Once hot, add the diced carrot, diced courgette, sliced onion, sliced mushrooms and half the chopped garlic (save the rest for later!) with a small pinch of salt

Cook for 10-15 min or until everything is starting to caramelise

Meanwhile, add your wholewheat noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 4 min

Drain the soaked noodles, reserving a cup of the starchy noodle water

While the noodles soak, add 3/4 of the cooled cashew nuts (save the rest for garnish!) to a pestle & mortar and grind coarsely

Add your agave, remaining chopped garlic, 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil and 3 tbsp [4 1/2 tbsp] [6 tbsp] reserved starchy noodle water and grind – this is your silky cashew nut sauce

Tip: Don't have a pestle & mortar? Use a food processor!

Chop your coriander finely, including the stalks, then chop the remaining cashew nuts coarsely

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Once the vegetables have caramelised, add the drained noodles with the silky cashew nut sauce, soy sauce and half the chopped coriander (save the rest for garnish!) – these are your vegetable noodles with silky cashew nut sauce