Instant Noodles with Potato Sauce

METHOD

1. Begin by peeling and cubing the potatoes. Place them into a pan of water and onto the hob on a medium heat. Boil for 15-20 minutes until soft.

2. Meanwhile cover the cashew nuts in boiling water and put to one side to soften.

3. Heat a pan on a medium heat and add the oil and diced onion. Fry for 5-6 minutes until soft and brown.

4. Once the potatoes are cooked and soft, drain and mash them.

5. Place them in a blender along with the drained cashews, cooked onion, lemon juice, salt, paprika, dairy free milk and nutritional yeast. Blend until smooth.

6. Add 750ml of water to a pan and heat on a medium heat until boiling. Add the flavoured spices from the sachets of instant noodles, and then add the noodles. Cook as per instructions.

7. Drain any excess liquid out of the pan once the noodles are cooked, and then add the potato sauce. Combine well.

8. Serve with chopped chives and chilli flakes. Enjoy!

Recipe created & photographed by @whatluceeats

What you will need