Stir-Fried Thai Noodles     (from Maggie Lynch)

INGREDIENTS

Serves 2
Small handful cashews
2 tbsp coconut oil
2 eggs, organic or free range, beaten (use tofu for vegan option)
40g finely shredded wintergreens: kale, spinach, chard etc.
100g broccoli, sliced length-ways
200g rice or konjac noodles
50g white or red onion, cut in thin slices
40g spring onion, cut in 2cm lengths
5g red chilli, seeded and finely diced
Small handful coriander, finely chopped
1 tomato seeded and cut in strips
2 tsp fish sauce (use miso for vegan option)
2 tsp tamari soya sauce
¼ tsp xylitol
¼ tsp cracked black pepper
Small handful coriander, finely chopped

METHOD

• Place heavy pan over medium heat. Spread cashews evenly on pan, after about 30 seconds stir for about 2-3 minutes or until they become fragrant, taking care not to burn any. Transfer to parchment paper to cool. Set aside until ready to use.
• Heat a deep pan or wok over low heat. Add 1 tbsp of coconut oil. Add beaten egg and lightly cook for about 30-60 seconds. The egg should move on the pan when you shake it. Flip over with a palate knife and cook the other side for seconds. Remove from pan and let it cool slightly, then roll into a cigar shape, cut into thin ribbons and set aside.
• Add the rest of the oil to the wok, followed by the shredded kale and broccoli, turn heat up to high and gently stir vegetables (1-2 minutes). Add noodles, tomato, white onion, spring onion, chilli – cook briefly while mixing gently (30 sec-1 minute).
• Mix together fish sauce, tamari soya sauce, pepper and xylitol. Add to noodles and stir for 30 seconds.
• Gently stir in chopped coriander, toasted cashew nuts and shredded egg. Serve at once.

To adapt this recipe you could also add 200g of raw prawns, tofu or chicken. Stir-fry in just after egg, before broccoli, allowing 1 minute to seal the ingredient of choice. Then continue with noodle and onion mixture.