1. First cook your noodles according to packet instructions. Rinse with cold water and set aside.
2. Steam the sugar snap peas for about 2 min until crisp tender, cool them down in a bowl of iced water or under a cold running tap.
3. Coarsely grate the carrots and put them into a large (very large) bowl.
4. Cut the cucumber in half lengthways, using a teaspoon scoop out the seeds and slice into lovely half moons.
5. Halve the radishes (if large) and slice.
6. Slice the spring onions on the diagonal.
7. Add the cucumber, radishes, sugar snap peas and spring onions to the carrots.
8. Add in the noodles and 2 tsp of sesame oil if using.
9. Put the lime juice, chopped ginger, red curry paste, peanut butter, coconut milk and Bragg Liquid Aminos into a blender and process till smooth.
10. Pour over the noodles, add the sesame seeds and mix well. Your hands are the best tool for this.
11. Add the coriander just before serving.

Tags: noodles, carrot, radishes, cucumber, curry, salad, peanut butter

1. First make the paste. Place all the ingredients into a blender or a food processor. Blend to a coarse paste. You will have to stop and scrape the sides few times. Set aside.
2. Cut of the stalks of the baby aubergines, halve them and place into a roasting dish. Add 1 tbs of oil and mix well. If using coconut oil you should melt it first. Roast the aubergine in a 200C oven for 20 minutes.
3. In a large wok heat the remaining 1/2tbs of oil. Add all the paste and cook gently for 2 minutes.
4. Next add the coconut milk, water, tamari sauce, coconut sugar, kafir lime leaves and simmer for 10 minutes.
5. Meanwhile prepare the noodles. Soak them in just boiled water for 10minutes. Drain and rinse with cold water.
6. Next add the roasted aubergines, and tofu into the wok. Simmer for 5-10 minutes.
7. Add the rice noodles into the wok and let just heat through.
8. Add lime juice and salt to taste.
9. Serve topped with coriander and sliced chillies and some lime wedges.

Tags: macadamia, Aubergines, tofu, curry, noodles, coconut

1. First prepare the noodles according to the package instruction (rice noodles need to be soaked, buckwheat or whole wheat need to be cooked). Set aside. If you are cooking your noodles make sure to rinse them well to prevent sticking.
2. In a wok heat about 60ml of water. Add the ginger, garlic and shallot. Cook for about 5 min until soft. Add more water if the vegetables start to stick.
3. Next add the carrot, cabbage, tofu, chilli sauce, soya sauce and water. Cover with a lid and simmer for about 5 minutes or until the cabbage has softened.
4. Add in the cooked noodles and simmer until heated stirring constantly.
5. Finally add the spring onions and sesame seeds and serve.

Tags: noodles, cabbage, tofu, carrot

1. In a medium sauce pan heat the veg stock, add the onions and simmer till soften.
2. In another medium sauce pan cook the noodles according to the package instructions. Rinse with cold water.
3. While the onions are sauteing prepare your Brussels sprouts. Peel off any unappealing leaves of the sprouts, cut of the stalk end bit and halve them lengthways.
4. Add the curry paste and coconut milk to the onions together with the Brussels sprouts.
5. If using green beans or edamame add them now too.
6. Bring to a boil, reduce to simmer and cook about 5 min or until the Brussels sprouts are tender.
7. Now add the peas and peanut butter. Heat up together, the peanut butter should melt into the sauce.
8. Add the cooked noodles, just heat them up.
9. Turn off the heat and add the lime juice.
10. Serve generously garnished with chopped coriander and an extra lime wedge.

Tags: brussel sprouts, noodles, thai, peanut butter, peas, curry, mains, oil free

1. Bring the vegetable stock to a boil in a medium sauce pan.
2. Cut the root and the dark green leaves off the leek. Cut the leek in half widthwise (you should have 2 tubes, about 2-3inches long). Cut the leeks into long thin strips (julienne).
3. Cut the carrot into julienne (again cut it in half widthwise, than julienne)
4. Add the carrots and leeks into the stock, simmer.
5. While the stock is simmering finely julienne or just finely chop the ginger and garlic. Add to the stock.
6. Finely shred the cabbage and add to the stock.
7. Add the soya sauce. Simmer for about 5 minutes.
8. Cut the tofu into small dice. Add to the stock.
9. Next, add your udon noodles and heat until they loosen up and warm through.
10. Add the miso paste and just let dissolve. Do not boil.
11. Last add the spring onion.
12. Serve in large soup bowls garnished with some chopped coriander (cilantro).

Tags: leeks, carrot, ginger, cabbage, tofu, miso, noodles, oil free

1. Heat the oil in a wok (that has a lid) and add the aubergine. Add a pinch of salt. Stir the aubergine around until it starts to brown. Add 1 Tbs of water and cover with lid. Cook until the aubergine is soft and cook through. Remove the aubergine and set aside.
2. Add the lemon grass, ginger, garlic and chilli to the wok and stir fry until soften. You can add a tablespoon of water if the veggies start to stick.
3. Next return the aubergine to the wok and add the noodles.
4. Add the tamari and lime juicy and stri-fry till the noodles are heated through.
5. Add the lime zest and the spring onions and serve.

Tags: Aubergines, noodles, mains, stir-fry

1. In a large saute pan heat the oil and add the shallots and lemon grass, cook on gentle heat until softened. Add the garlic and chillies and cooke further minute to soften.
2. Next add the curry powder and stir around for about 30seconds taking care not to burn the spices.
3. Add the potatoes and stir around just to coat with spices.
4. Add the coconut milk and vegetable stock, bring to a boil, turn the heat down and cook for 10min.
5. Next add the green beans and cook for another 10 min or until potatoes and beans are tender.
6. While the curry is cooking soak your rice noodles according to the instructions on the packet.
7. Just before serving add the tofu and noodles to the curry and heat through.
8. Serve topped with basil and extra thinly sliced chillies.

Tags: Vietnamese, curry, potato, green beans, tofu, noodles, mains

1. Preheat oven to 190 C. Cut the tofu into bite size pieces. In a bowl combine the soya sauces, ketchup, agave and sesame oil.
2. Line a roasting sheet with baking paper, place the tofu on it in a single layer, and bake for about 20 min or until the tofu starts to caramelise on the edges.
3. Steam broccoli for 3-4 min to crisp tender. Set aside.
4. Cook the noodles according to package instructions, drain and rinse with cold water. Set aside.
5. Heat the oil in a wok, add spring onions, ginger and garlic. Stir fry for a minute. Add the red bell pepper, stir fry for a minute.
6. Add the broccoli, tofu and noodles. Next put in the sauces, heat through. If the noodles seem too dry add few tablespoons of water.
7. Scatter with cashew nuts and serve.

Tags: noodles, tofu, broccoli, bell pepper, cashews, mains