- Mix the sauce ingredients with 2 tbsp of water in a small bowl, and set aside. Heat 1 tbsp of the sunflower oil in a wok or large frying pan and add the cashew nuts. Cook for 1 minute or until pale golden, then use a draining spoon to remove the nuts from the pan and set aside to drain on kitchen paper.
- Add the peas, sweetcorn and red capsicum pepper to the wok and stir-fry over a high heat for 2–3 minutes or until the vegetables begin to soften. Pour in the prepared sauce and add the bok choy. Cook, stirring, for about 30 seconds, then cover and simmer for 2 minutes. Transfer the vegetables to a hot serving dish, scatter the nuts over and keep hot.
- Cook the noodles in boiling water for 3 minutes. Drain, return to the pan and drizzle the sesame oil over them. Set aside.
- Heat the remaining 1 tbsp of sunflower oil in the wok or frying pan and add the bean sprouts and onion. Stir-fry for 2 minutes. Add the noodles and cook for a further 3 minutes, tossing the ingredients together well.
- Pour the soy sauce over the noodle mixture and transfer to a large serving dish or individual bowls. Sprinkle with the coriander. Serve the tamarind vegetables separately or pile them on top of the noodles.
Some more ideas
*For a Thai-style stir-fry, replace the bok choy with 125 gcarrots, thinly sliced; 1 can sliced bamboo shoots, about 225 g, drained; and 4 spring onions, thinly sliced. Instead of the tamarind sauce, mix together 4 tbsp sweet chilli sauce, 2 tbsp light soy sauce, 1 tbsp Thai fish sauce and a 2.5 cm (1 in) piece of fresh ginger, peeled and finely chopped. Serve with the noodle mixture or with plain boiled rice. *For a more substantial dish, add 200 g peeled raw tiger or king prawns with the sauce in step 2.
Cashew nuts offer vitamin B1 and the minerals iron, zinc, magnesium and selenium. They also contain a high proportion of fat, but most of it is of the ‘healthy’ monounsaturated kind.
Each serving provides
B1, C, E, folate, A, B6, niacin, copper, iron, B2, calcium, potassium, zinc