400 g seasonal vegetables (e.g. sugar snaps, red pepper, white cabbage, leek, broccolini)
2 tbsp tamari
1 tbsp sesame oil
1 generous hand of cashew nuts
pepper & salt
coriander
Serves 4.
Stir-fry the vegetables in a pan with the sesame oil. Season with pepper, salt and tamari.
Roast the cashew nuts.
Boil the ramen according to the instructions on the packaging.
Mix the Cashew drink with the red curry and heat (don’t let it boil).
When the vegetables are ready, turn off the stove, add the ramen and the cashew-curry mixture. Finish with some coriander and roasted cashew nuts.
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