Ingredients

• 300g/10½oz wholewheat noodles
• 3 tbsp olive oil
• 150g/5½oz onion, finely sliced
• 200g/7oz celery, finely sliced
• 180g/6oz kale, stalks removed and sliced, leaves finely sliced and massaged
• 300g/10½oz carrots, peeled and finely diced
• 2 tsp curry powder
• 1 tsp dried chilli flakes
• 2 tbsp soy sauce
• 3 free-range eggs, whisked
• 30g/1oz salted cashew nuts, roughly chopped and toasted in a dry pan, to garnish

Instructions

1. Prepare the noodles according to the packet instructions and set aside.

2. Heat 2 tablespoons oil in a large frying pan or wok over a medium–high heat and fry the onion, celery, kale stalks and carrot for 4–5 minutes until soft. Add the curry powder and chilli and stir-fry for 1 minute. Add the kale leaves and soy sauce and cook for another 2 minutes.

3. Move the vegetables to one half of the pan and add the remaining oil and the whisked eggs. Stir vigorously with a wooden spoon until the eggs start to come together. When the eggs begin to bind, toss through the vegetables and then add the noodles.

4. Garnish with the cashews and serve piping hot.