• 270g lentils Lentils, green, boiled
• 270g egg noodles Egg Noodles, boiled
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 80g red cabbage Red Cabbage, raw
• 15g honey Honey
• 15g soy sauce Soy Sauce
• 3 cloves garlic, minced Garlic
• 5g sesame oil Sesame Oil
• 20g cashews Cashews
• 15g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the tenderstem and red cabbage, then measure out the sauce ingredients.

2. 2

   Cook the egg noodles for 4 minutes, drain and toss with a few drops of sesame oil or water.

3. 3

   Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.

4. 4

   Mix the honey, soy sauce and garlic. Pour into the hot pan and reduce for 1-2 minutes until it coats the back of a spoon.

5. 5

   Meanwhile, steam or stir-fry the tenderstem and red cabbage for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: egg noodles first, then the veg and green lentil, spooning over any remaining sauce. Finish with the spring onions.

7. 7

   Bulking upgrade: add the sesame oil, cashews for extra energy-dense calories.

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