Sesame noodles with leeks & sprouts

This all-in-one vegetarian supper is a combo of wheat and carrot noodles with a gingery mix of nuts and seeds. Easy and filling, it's a midweek quick fix

Prep:10 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 357
fat 20g
saturates 2g
carbs 21g
sugars 17g
fibre 20g
protein 14g
salt 0.3g

Ingredients

2 nests whole wheat noodles (about 100g)
1 tbsp tamari
thumb-sized piece ginger, finely grated
3 garlic cloves, finely grated
1 tbsp apple cider vinegar
1 tbsp sesame oil
150g sprouts, sliced
1 leek, cut into 3 down the length, the lengths halved and shredded into long strips
50g cashew nuts (not salted)
2 carrots, shredded into long noodle strips - use a julienne peeler, knife or spiralizer for this
2 tbsp four-seed mix (sesame, sunflower, golden linseed and pumpkin) or just sesame seeds

Method

Pour boiling water over the noodles and set aside to soak. Mix the tamari, ginger, garlic and vinegar with 4 tbsp water in a small bowl.
Heat the oil in a large wok and stir-fry the sprouts, leek and cashews together until softened and turning golden in places.
Drain the noodles, add to the pan and carry on cooking and tossing until well mixed. Pour in the ginger mixture toss to coat everything then add the carrots and cook until the carrots soften but still retain a bit of bite adding a dash more water if necessary to loosen up the texture. Top with seeds and serve.