Spicy Peanut & Courgette Balls

Heat a frying pan over a medium-high heat (no oil!). Add the peanuts and toast for 1-2 mins, until lightly brown. Tip: Watch like a hawk to prevent the nuts from burning. Remove from the heat and roughly chop on a chopping board.

Now to prepare your veggies! Peel and chop the garlic and ginger. Finely chop the spring onions. Finely chop the chilli. Roughly chop the coriander. Tip: To peel the ginger simple use the back of a spoon!

Pre-heat your oven to 190 degrees. Heat 1 tbsp of oil in a frying pan over a medium-low heat. Add half the garlic, half the ginger, half the chilli and most of the spring onion and sauté for 1-2 mins, until softened. Remove from the heat.

Twist and squeeze the tea towel over the sink to release the excess liquid from the courgette. In a large bowl combine the strained courgette, spring onion mixture, toasted peanuts, breadcrumbs, flour, tahini, 1 tbsp of coriander and a few grinds of black pepper. Form six balls and place them on a baking tray in the oven and bake for 20 mins, until lightly golden. Turn once during cooking!

Bring a pot of water to boil with ¼ tsp of salt. In the meantime, heat ½ tsp of oil in a frying pan over a medium-low heat and sauté the remaining garlic, ginger and a little chilli. Gently fry for 1-2 mins or until softened. Remove from the heat.

Add the noodles to the pot of boiling water and rapidly boil for 4 mins. (1 or 2 nests depending on your hunger!).

Meanwhile, in a large bowl mix together the soy sauce, peanut butter, honey, yoghurt, remaining sautéed garlic, ginger and chilli and 4 tbsps of the boiling water, set-aside. Drain the cooked noodles and add them to the bowl. Toss to thoroughly coat.