We’ve only added cashews for protein in this recipe, but feel free to shake it up and add whatever you fancy. It’s a great way to use up leftover roast chicken, or equally as yummy with some jumbo prawns. Also, try swapping the nectarines for peaches, or even mango.
150g-200g dried egg noodles
oil of your choice
100g sugar snap peas
100g mange tout
1-2 large carrots
2 ripe nectarines, cut into slender wedges
1/2 a cucumber, sliced
3-4 spring onions, sliced
mixed salad leaves
Ornamental Ginger & Soy Sauce
1 small bunch of coriander
cashew nuts, a generous handful
Cook the noodles according to the packet instructions, drain, refresh and leave to one side. A drizzle of oil stops them getting too clumpy.
Shred the sugar snaps and mange tout lengthways, and make ribbons from your carrot with a vegetable peeler. Add to a large bowl along with the nectarine wedges, cucumber and spring onions. Mix up well with your hands, then add the salad leaves and mix again.
Pop the noodles in with the salad (a handful at a time makes it easier to mix), pour over a super generous glug of Ornamental Ginger & Soy Sauce and toss together well.
Serve in individual bowls, dressed with coriander leaves, cashew nuts and sesame seeds. Some more Ornamental Ginger & Soy Sauce
on the side is always nice.