Mushroom, cashew and radish noodles

Crunchy, filling and fresh.

Ingredients

• 2 tbsp vegetable oil
• 50 g hoisin sauce
• 25 ml red wine vinegar
• 100 g chestnut mushrooms, thinly sliced
• 100 g oyster mushrooms, thinly sliced
• 100 g button mushrooms, thinly sliced
• 50 g radish, thinly sliced
• 100 g frozen broad beans
• 1 carrot, ribboned with a peeler
• 1 red pepper, fine julienne
• 25 g fresh ginger, peeled and cut into julienne
• 50 g cashew nuts
• 25 g pumpkin seeds
• 15 g chia seeds
• 2 tbsp chopped fresh coriander
• 100 g tenderstem broccoli, blanched and chilled
• 200 g wholewheat noodles (dry weight), cooked and chilled
• 2 heads pak choi, shredded

Method

1. Mix together the oil, hoisin sauce and red wine vinegar to make a light sauce (if it’s too thick, add 25 ml water). Put the rest of the ingredients into a large bowl and combine thoroughly. Combine with the dressing and serve as a crispy salad – great with friends or as a lunchtime treat!

TIP: Look for calcium in the ingredients list of your tofu