25g Pacific Harvest karengo fronds
250g thin noodles
1 tin coconut cream
1 large onion finely diced
1 tsp cumin
I tbsp finely chopped ginger root
1/4 cup shoyu or soya sauce
1 cup sliced zucchini
1 cup very small cauliflower flowerettes
2 carrots cut into matchsticks
1 14 cold pressed vegetable oil
2 tbsp chilli sauce or chilli paste
1/2 block tofu cut into small cubes or/and 250g diced chicken or pork

Firstly chop karengo on a board with a sharp knife and place in a bowl and cover with 1 cup of boiling water, leave to soak, drain after 10 minutes. Secondly cover noodles with 6 cups of boiling water, leave to soak 10 minutes or until tender but firm, drain well.

In a wok, over moderate heat, heat oil and saute onion and ginger, cover and let cook for 5 minutes. Then add coconut milk, turn heat up, spices, soya sauce and vegetables. Let steam covered for 5 minutes. Lastly add karengo, noodles, chilli sauce and tofu or meat. Mix and turn noodles into wok with a wok stirrer or similar implement, do this continuously for a few minutes to marry flavours, serve with a green salad.