• 100g bean sprouts
• 2½ tbsp soy sauce or tamari
• 2½ tbsp unrefined or light brown sugar
• 2 tbsp tamarind paste mixed with 1 tbsp water, or 3 tbsp lime juice
• 200g flat rice noodles
• Vegetable oil, to fry
• 150g broccoli florets, cut into small pieces
• 3 medium garlic cloves, peeled and crushed
• 1 red chilli, deseeded and thinly sliced
• 3 spring onions, thinly sliced
• 50g roasted cashew nuts, roughly chopped

To serve (optional):

• Handful of coriander leaves
• Lime wedges

1. Soak the noodles in hot water for 5–7 minutes until tender, but not completely soft.
2. Put 2 tablespoons of vegetable oil into a large frying pan and place over a high heat. Add the broccoli, garlic, bean sprouts and most of the chilli and spring onions – set some aside for later. Stir-fry for 2 minutes until the garlic is aromatic, taking care not to let it burn.
3. Drain the noodles and add them to the pan with the chopped cashew nuts, tossing them with the vegetables and separating any noodles that are sticking together. Add the soy sauce mixture and cook for another 3–5 minutes, tossing occasionally, until the noodles have soaked up most of the liquid and are tender. Taste and, if necessary, adjust the seasoning with more tamarind or soy sauce.
4. Plate up the noodles with the remaining spring onions and chilli scattered over the top and garnish with coriander leaves. Serve immediately with lime wedges on the side.