Recipe: Kimchi Noodles – MAN v FAT

2 wholewheat noodle nests2 eggsHandful of cashew nuts1 ½ tbsp soy sauce1 inch ginger, finely chopped1 garlic clove, finely diced1 tsp honey1 tsp sesame oil100g pack choi2 carrots, peeled into long ribbons80g mushrooms, quartered150g kimchi1 lime, juiced

Boil the noodle nests in water over a high heat. This won’t take long so keep an eye on them. Once cooked, drain the noodles and set aside.Gently place eggs into a saucepan of boiling water and cook for 5 minutes before removing and putting in a bowl of cold water to stop them cooking further.Lay the cashew nuts in a small oven proof dish and roast in the oven (no oil) until starting to turn golden brown. Take care not to burn them!Prepare the sauce by mixing the soy sauce, ginger, garlic and honey in a small bowl.Heat a large flying pan over a high heat and drizzle in the sesame oil. Once hot, add the pak choi, carrot and mushrooms and fry until slightly softened.Next, add the noodles and sauce mixture to the frying pan and continue to cook until everything is combined.Divide the veggie noodles between two plates and garnish with the roasted cashew nuts, some kimchi, a boiled egg and a squeeze of lime.