Saturday night stir-fry recipe
 Dr Rupy's speedy, spicy cashew and vegetable stir-fry makes a great fakeaway for a Saturday night. In November 2023, this recipe was costed at an average of £1.55 per portion when checking prices at three UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 387 kcal, 14.1g protein, 33.8g carbohydrate (of which 10.5g sugars), 19.9g fat (of which 3.6g saturates), 8.1g fibre and 1.74g salt. 300g/10½oz wholewheat noodles3 tbsp olive oil150g/5½oz onion, finely sliced200g/7oz celery, finely sliced180g/6oz kale, stalks removed and sliced, leaves finely sliced and massaged300g/10½oz carrots, peeled and finely diced2 tsp curry powder1 tsp dried chilli flakes2 tbsp soy sauce3 free-range eggs, whisked30g/1oz salted cashew nuts, roughly chopped and toasted in a dry pan, to garnish 300g/10½oz wholewheat noodles 3 tbsp olive oil 150g/5½oz onion, finely sliced 200g/7oz celery, finely sliced 180g/6oz kale, stalks removed and sliced, leaves finely sliced and massaged 300g/10½oz carrots, peeled and finely diced 2 tsp curry powder 1 tsp dried chilli flakes 2 tbsp soy sauce 3 free-range eggs, whisked 30g/1oz salted cashew nuts, roughly chopped and toasted in a dry pan, to garnish Method Prepare the noodles according to the packet instructions and set aside.Heat 2 tablespoons oil in a large frying pan or wok over a medium–high heat and fry the onion, celery, kale stalks and carrot for 4–5 minutes until soft. Add the curry powder and chilli and stir-fry for 1 minute. Add the kale leaves and soy sauce and cook for another 2 minutes.Move the vegetables to one half of the pan and add the remaining oil and the whisked eggs. Stir vigorously with a wooden spoon until the eggs start to come together. When the eggs begin to bind, toss through the vegetables and then add the noodles.Garnish with the cashews and serve piping hot. Prepare the noodles according to the packet instructions and set aside. Prepare the noodles according to the packet instructions and set aside. Heat 2 tablespoons oil in a large frying pan or wok over a medium–high heat and fry the onion, celery, kale stalks and carrot for 4–5 minutes until soft. Add the curry powder and chilli and stir-fry for 1 minute. Add the kale leaves and soy sauce and cook for another 2 minutes. Heat 2 tablespoons oil in a large frying pan or wok over a medium–high heat and fry the onion, celery, kale stalks and carrot for 4–5 minutes until soft. Add the curry powder and chilli and stir-fry for 1 minute. Add the kale leaves and soy sauce and cook for another 2 minutes. Move the vegetables to one half of the pan and add the remaining oil and the whisked eggs. Stir vigorously with a wooden spoon until the eggs start to come together. When the eggs begin to bind, toss through the vegetables and then add the noodles. Move the vegetables to one half of the pan and add the remaining oil and the whisked eggs. Stir vigorously with a wooden spoon until the eggs start to come together. When the eggs begin to bind, toss through the vegetables and then add the noodles. Garnish with the cashews and serve piping hot. Garnish with the cashews and serve piping hot.