• 100g kale (roughly chopped and stalks removed)
• 2tbspveg oil
• 350noodles (I used wholewheat)
• Handful cashew nuts
• 2tbspsesame oil
• 1red onion, sliced
• 350g quick cook veggies and/or tofu pieces (I used mushrooms, tenderstem broccoli, mini sweetcorn and tofu puffs but anything you have lying around / in season cut into bite-sized pieces)
• Stir-fry sauce (as below)
• handful fresh, chopped coriander
• 2spring onions, chopped
• lime wedges
• 2-4 large red chillies (to taste - check your chillies for heat and remove seeds if you want a milder sauce)
• 4garlic cloves (unpeeled)
• 5cm piece ginger root (roughly chopped)
• 3-4 tsp soft brown sugar (to taste)
• 2tbspsoy sauce
• 1tbspsriracha

Instructions

1. 1

   Make Stir-fry sauce:

2. 2

   Pre-heat oven to 220 degrees C

3. 3

   Put chillies on oiled baking tray and bake for 10 mins

4. 4

   Add garlic and ginger and cook for further 6 mins (chillies should be blackening at this point and garlic softened/turning brown on edges)

5. 5

   Add chillies, garlic (peel it first) and ginger to the other ingredients and blend - set aside

6. 6

   Then heat oven to 110 degrees Celsius

7. 7

   Coat the kale in the veg oil and bake on 2 baking sheets for around 45 mins (until crisp)

8. 8

   Meanwhile, make noodles accordingly to package instructions, drain and set aside

9. 9

   Toast the cashews on medium heat for a few minutes until golden, roughly chop and set aside

10. 10

    Heat sesame oil in pan and add onion - cook for 5 mins until softened

11. 11

    Add veggies and cook for 5 mins (maybe less depending on veg used)

12. 12

    Add 80% of the sauce and cook for further 2 mins

13. 13

    Mix cooked noodles and the remainder of the sauce and add to veg - stir-fry for 3 mins

14. 14

    To serve, place heap of veg noodles on plate, scatter with coriander and spring onions, add a large handful of crispy kale and then add the chopped cashews and serve lime wedges on side