• 4 cucumbers – peeled, rinsed, spiralised or sliced with a peeler
• 1 head of broccoli – washed, cut stalks to be smaller, break broccoli head into small pieces
• 1 red capsicum – washed, deseeded, sliced finely, halved
• 18 snow peas – washed, stringed
• 1/4 cup cashews
• 2 tablespoons olive oil

Sauce

• 1 cup fresh coriander – washed, roots removed, sliced
• 2 red birds eye chillies – washed, sliced finely
• 1 garlic clove – peeled, rinsed, sliced finely
• 1 teaspoon ginger – peeled, rinsed, sliced finely
• 1 lemongrass stalk – peeled to white, rinsed, ends removed, squeezed with knife, sliced finely
• 1/2 teaspoon ground turmeric
• 1/4 cup cashews
• 2 limes – juiced
• 270 ml / 9 fl oz tin coconut cream
  

1. Prepare cucumbers and use a spiraliser, peeler or grater to create noodles.  
2. Place noodles in a bowl and cover with water for 15 minutes.
3. Prepare vegetables and ingredients for sauce.
4. In a food processor or blender add the coriander and chilli to blend finely.
5. Add the rest of the ingredients and blend for another 1 minute or until combined to a creamy sauce.
6. In a large frying pan add the olive oil on low heat.  
7. Add broccoli and capsicum for 5 minutes stirring frequently.
8. Add snow peas for a further 3 minutes stirring frequently.
9. Add the sauce and heat for 1 minute, gently heat stirring frequently.  Remove pan from heat. 
10. Add cashews.
11. Drain the noodles and add to pan.  
12. Mix all ingredients through.  Serve with a generous amount of sauce to plate.