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200g plain toasted cashew nuts

Zest of 2 limes

2g coarse sea salt

2g of finely crushed black pepper

1g smoked paprika

Large pinch cayenne

30g brown sugar

30g melted butter or coconut oil



White cabbage or napa cabbage julienned

Peppers (red & yellow)

30g beansprouts

Carrots & courgette, julienned

Red onion, julienned neatly (alternatively use kale)

4 cloves of finely chopped garlic

Celery, julienned neatly

6 shiitake or button mushrooms

1 tbsp of coriander leaves



Juice and zest of 3 limes

1 red pepper, finely diced

3 red chilli, finely diced

100g caster sugar

100g white wine vinegar

1g salt

Bring all to a simmer and cook down slowly until you have jam consistency 



50g white wine vinegar

50g caster sugar

Large pinch salt

Large nugget of ginger, cut into a fine julienne (Blanch this 3 x’s in cold to simmering water)

Bring sugar & water together and simmer, adding the ginger to cook until tender.







Lightly crush the nuts once toasted and mix with the rest of the ingredients in a bowl and then place onto a plastic mat before baking at 160c for 10 minutes. Place into an airtight container once baked.  



Cooked egg noodles

The spiced cashew nuts

Coriander leaves

100ml veg oil

50ml of peanut or sesame oil

The cut vegetables

60g Chili sauce

Cooked ginger

Sesame seeds

50ml soya sauce

4 finely chopped garlic cloves

2 finely chopped chillies

Nugget of finely chopped ginger

Fry the sesame seeds first in the vegetable oil with a little nut oil and start to add all of the vegetables. Cooked quickly to retain the freshness & colour, cooking the hard vegetables first for 45 seconds, adding the chopped chili, ginger, garlic at the end. Season lightly then drain in the bowl.

Follow the same method for the remaining vegetables and strain.

Heat the last of the vegetable oil on full heat with the nut oil, adding last of the ginger, garlic, chili mix and cook for a minute. Add the prawns but do not stir these yet. After 30 secs add the shitake, the broccoli heads, shake the pan and cook for a minute. Add the sauce and cooked ginger as well as the cooked noodles and all the cooked vegetables for 30 seconds and toss well. Add soya sauce, ½ the cashew crumb, then the coriander leaves. Place into a large bowl with the rest of the cashew crumb.