• handful of broad beans
  • 2-3 jerusalem artichokes
  • 250 g or a small packet of tofu
  • 1 big sweet potato
  • handful of unsalted cashew and pine nuts
  • 2 tblsp sesame oil
  • 2 tblsp soy sauce
  • drizzle of honey
  • stick of lemon grass
  • thumb size piece of ginger
  • 1-2 cloves of garlic


  • Toast the pine nuts and cashew nuts in a pan until they start to colour, no oil is needed for this.
  • Chop up the sweet potato and Jerusalem artichokes and pop them on a tray with a drizzle of oil. Bake them in the oven at 180 degrees for about 15-20 mins or until tender.
  • Put some noodles in a pot of water and cook as per the cooking instructions on the packet.
  • Cook the garlic, ginger and lemon grass in a hot pan at a high heat for 3 minutes stirring constantly.
  • Add the chopped tofu which you can marinade in 2 tbsp of soy, 1 tbsp of sesame oil and a squeeze of honey in advance.
  • Cook the ingredients in the pan for a few minutes before adding in your broad beans.
  • When the sweet potato and Jerusalem artichoke are ready pop them in the pan and mix everything together.
  • Add in your noodles and let them soak up all the juices. Add more soy and sesame oil to taste.
  • Throw the toasted nuts in at the last minute and reserve a few to garnish!
  • Serve and enjoy!


NOTE: This recipe is marked as vegan, however it does contain honey. Noodles can be included if you wish.