Ingredients:
*All certified organic ingredients purchased at The Urban Co-Op depot.
- 6 Cloves Garlic*
- 1 x 2 inch Ginger*
- 1 x Red Hot Chilli Pepper*
- 1 x Red Onion*
- 1 x Head of Broccoli*
- 1 x Red Bell Pepper*
- 6 Big Leaves Kale
- 1/2 Cup Cashew Nuts
- 2 tsp Paprika
- 1 tsp Cumin
- 1 tsp Cayenne Pepper
- Oregano leaves (just small amount picked from the garden)
- Splash of light soy sauce
- Egg Noodles
- 2 tbsp oil
*All certified organic ingredients purchased at The Urban Co-Op depot.
Instructions:
- Crush cashew nuts and fry on medium heat in oil.
- Peel onion, garlic, ginger and de-seed pepper. Chop onion in half and add to ginger and pepper in blender or finely chop.
- Once cashew has browned remove and put on kitchen towel in bowl. Add onion, garlic, ginger and pepper mix to the pan. Fry for 2 minutes.
- Chop broccoli head into florets and add to pan. Fry until broccoli has darkened, then add remaining onion and bell pepper (finely chopped in strips).
- Wash kale, separate from stalk and finely chop. Once broccoli and onion appear darker, add kale, cashew and spices.
- Boil pan of water, add egg noodles and cool for 3-5 minutes.
- Once noodles have softened add to the wok and turn up heat. Splash with soy and mix noodles and veg. together.
- Remove from heat and serve.
- For extra protein add tempeh or Quorn chicken pieces or serve with a poached egg & a sprinkle of paprika.
Recipe with thanks to Ailís Ní Chofaigh
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