2carrotsorganic, scrubbed, sliced into matchsticks
300gred cabbageorganic, cut into strips
350gbroccoliorganic or purple sprouting broccoli, cut into bite sized chunks
1green chilliorganic, halved, de-seeded and sliced small pieces (optional)
80gkaleorgnaic
4tablespoonsesame seedsorganic, fairtrade
Instructions
Bring a large pan of lightly salted water to the boil. Boil the noodles until ‘al dente’, veering on the side of undercooked. Drain and rinse through cold water so they don’t stick. Set aside.
Place all the sauce ingredients in a cup and mix together until the honey is dissolved. Set aside.
Heat the oil in a wok or large pan over a medium to high heat. Stir fry the garlic, ginger and shallot for 1 minute.
Add the carrot and 1-2 tablespoons of the stir fry sauce. Fry for 2 minutes until the carrot starts to soften.
Add the broccoli, chilli and kale and 3-4 tablespoons of the sauce and stir fry for 3-4 minutes
Add the noodles and the rest of the sauce. Use 2 forks and lift and turn the noodles in the pan for 2-3 minutes until they are properly cooked and coated in the sauce.
Serve immediately and sprinkle with the sesame seeds