Vegan Singapore noodles recipe

Ingredients

• 300g ready-to-wok soft noodles (make sure they are egg-free)
• 1 tbsp sunflower oil
• 2 tbsp cashew nuts
• 6 florets of Tenderstem broccoli
• Handful of mushrooms, brushed clean and halved
• 8 sugar snap peas, halved diagonally
• 2 tsp mild curry powder
• ¼ tsp ground turmeric
• 2 tsp light soy sauce
• 1 spring onion, thinly sliced
• l green chilli, deseeded and thinly sliced
• Small handful of coriander leaves, roughly torn
• Juice of ¼ unwaxed lemon