Method
Step 1
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Step 2
Cucumber: Cut the ends off the cucumber, slice in half lengthways and scrape out the seeds with a teaspoon. Slice into halfmoons and slice the halfmoons in half to make quarters.
Step 3
Carrots: Cut in half crossways. Then cut each half lengthways into slices (5mm thick) and cut each slice into matchsticks (5mm).
Step 4
Egg noodles: Place the noodles in a bowl, cover with boiling water and soak for 13-15 minutes until cooked, but with a slight bite. Drain.
Step 5
Nut butter sauce: Mix together the cashew butter, peanut butter, soy sauce, water (4 tbsp for 4; 2 tbsp for 2), ginger and garlic.
Step 6
Pork noodle stir-fry: Season the cubes with salt and pepper. Place a pan on high heat with a generous glug of olive oil. When hot, add the pork (it should sizzle when it hits the pan) and cook for 3-4 minutes until browned. Remove the pan from the heat, add the noodles, coriander and HALF the sauce and stir through.
Step 7
Carrot salad: Mix together the carrots, cucumber and spring onions, squeeze over lime juice to taste and season with salt.
Step 8
Serve the pork noodles topped with the crunchy carrot salad and the REST of the sauce drizzled over.