Veggie noodle stir-fry

Instructions

1 Cook the noodles in a pan of boiling salted water according to the pack instructions, then drain and refresh under cold running water. While the noodles are cooking, peel and finely chop the ginger, chillies (deseed if you like), spring onions (reserving the green tops) and the garlic.

2 Mix the ginger and chopped chilli with the soy sauce, then grate in the zest of 1 lime and squeeze in the juice. Tear the mushrooms, scrub and grate the carrot, and chop the broccoli into small florets. Slice the peas in half lengthways at an angle.

3 Put a large frying pan or wok on a high heat, throw in the cashews and toast for 2 min or until golden, then tip into a pestle and mortar and bash until fine. Put the pan back on the heat, add the torn mushrooms and dry-fry for 3 min. Drizzle in 1 teaspoon oil, add the garlic and spring onions, then stir-fry for 1 min or until lightly golden. Add the remaining prepped vegetables and toss over the heat for 2 min or until slightly softened but still with a bit of bite before pouring over the soy sauce mixture, then add the noodles and toss together for 1–2 min. Scatter over half the cashews and toss again.

4 Put another frying pan over a medium-high heat. Finely slice the remaining chillies and scatter into the pan with the remaining 1 teaspoon oil. After 1 min, add the remaining nuts and crack the eggs on top. Fry for 2–3 min or until cooked to your liking. Finely grate over the zest of another lime.