Step 1

1. Heat the coconut oil in a wok and add the ginger and garlic, stir for a minute or two until the flavours are released.

Step 2

2. Add the cashews and stir.

Step 3

3. Add the scallions and chillies and stir until softened.

Step 4

4. Add the maple syrup, soy sauce & desiccated coconut and mix.

Step 5

5. Stir in the red Thai curry paste and then the coconut milk, until well mixed.

Step 6

6. Add the rest of the veg and stir until they just begin to soften.

Step 7

7. Add the udon noodles last, stir until they’re all coated int he sauce.

Step 8

8. Serve and garnish with Sriracha, sesame seeds and lime juice.