Perfect for a picnic, packed lunch or Shabbat lunch, when you want to prepare your meal in advance.

Serves: 2

Preparation: 20 minutes
Cooking: 10 minutes

Ingredients:
1 small courgette
75g noodles, ramen, rice or soba
1 red pepper, quarter and deseed
2 tbsp vegetable oil
3 spring onions, sliced at an angle
3 gloves garlic, peeled and finely chopped
1cm fresh ginger root, peeled and grated
2 tbsp soy sauce
3 tbsp coconut milk
20g cashew nuts, toasted
Freshly ground black pepper
1 tbsp lime juice
¼ head iceberg lettuce
1 tbsp fresh coriander leaves
2 wraps
2 tbsp sweet chilli sauce

Method:

• Slice the courgette into spaghetti strips with a spiralizer or use a potato peeler to create thin slices lengthways, then cut into thin strips with a knife.
• Cook the noodles as per the packet instructions and leave to cool.
• Cut the pepper into thin strips.
• Heat the oil in a medium sized frying pan. Add the spring onions and pepper and cook for 2 minutes, then add the garlic, ginger and cook for a further 2 minutes.
• Stir in the soy sauce, coconut milk and cashew nuts.
• Mix the pan of vegetables with the courgette and noodles. Season well and add the lime juice to taste.
• Divide the iceberg lettuce into individual leaves and shred slightly. Add the coriander leaves.
• Heat the wraps in the oven for 5 minutes at 180°C. Then lay them out on your work surface. Spread with sweet chilli sauce, top with lettuce leaves and noodle salad, before rolling up firmly.
• Wrap in baking paper and slice in half on a diagonal slant. Then tightly wrap in foil or cling film if you prefer to eat on the go.

My top tips for success:

• Serving these wrapped and rolled in baking paper not only looks more professional but makes them easier to eat without making a mess!
• The easiest way to toast the cashew nuts is in the oven for 8 - 10 minutes at 200°C.
• Leftover coconut milk can be used in a soup or dairy-free baking recipes. It can be stored in the fridge in a plastic container for up to 4 days.

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