1 leek, cut into 3 down the length, the lengths halved and shredded into long strips
50g cashew nuts (not salted)
2 carrots, shredded into long noodle strips - use a julienne peeler, knife or spiralizer for this
2 tbsp four-seed mix (sesame, sunflower, golden linseed and pumpkin) or just sesame seeds
Pour boiling water over the noodles and set aside to soak. Mix the tamari, ginger, garlic and vinegar with 4 tbsp water in a small bowl.
Heat the oil in a large wok and stir-fry the sprouts, leek and cashews together until softened and turning golden in places.
Drain the noodles, add to the pan and carry on cooking and tossing until well mixed. Pour in the ginger mixture toss to coat everything then add the carrots and cook until the carrots soften but still retain a bit of bite adding a dash more water if necessary to loosen up the texture. Top with seeds and serve.