Mee Goreng (Indonesian Fried Noodles)

100g kale (roughly chopped and stalks removed)

2 tbsp veg oil

350 noodles (I used wholewheat)

Handful cashew nuts

2 tbsp sesame oil

1 red 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

2 spring onions, chopped

lime wedges

Stir-fry Sauce

2-4 large red chillies (to taste - check your chillies for heat and remove seeds if you want a milder sauce)

4 garlic cloves (unpeeled)

5cm piece ginger root (roughly chopped)

3-4 tsp soft brown sugar (to taste)

2 tbsp soy sauce

1 tbsp sriracha

Make Stir-fry sauce:

Pre-heat oven to 220 degrees C

Put chillies on oiled baking tray and bake for 10 mins

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

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

Then heat oven to 110 degrees Celsius

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

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

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

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

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

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

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

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

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Mee Goreng (Indonesian Fried Noodles)