Quick Vege-Packed Noodles with Ginger and Chilli

Cook noodles in a large pot of boiling water according to packet instructions. Drain and rinse in cold water. Set aside until needed.

Heat oil in a large sauté pan over a medium heat. Add the onion, garlic, ginger and chilli. Cook gently for 5 minutes until the onion is translucent. Raise the heat slightly and add the carrot, peas, broccoli and fish sauce. Cook for another five minutes until the broccoli is just cooked.

Mix through the zucchini and noodles. Sauté for 2 minutes until hot. Add the tamari, sesame oil and coriander. 

Taste and add additional salt or tamari if needed. Serve immediately topped with dried chilli flakes and cashew nuts.