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And some days one wants a big one pot meal of noodles and veggies. With our Thai coriander wok Sauce and coconut milk, this has flavour that suits the Indian palate too.

Vegan Roasted Breadfruit ( Chinese flavour)

Serves You’ll need: 1 1/2 njh Sichuan Sauce 175 gms Napa cabbage( separate the leaves and stems ) 85 gms mushrooms, sliced 75 gms baby corn, cut 3 Fresno Chillies, deseeded 3 stalks of spring onions 1 tbsp light soy sauce 1 1/2 tbsp of oil Method:  Take a wok and add the oil and heat. Add the Napa cabbage stem, baby corn and the mushrooms. Stir fry. Add the Napa leaves and the chillies. Add the sauces. Stir fry. Let it be crunchy. Please don’t over cook. Garnish with spring onions. Enjoy

A super easy stir fry, you can choose any vegetables you like. Just be cognizant of the different cooking times and start with the vegetable that takes the longest. You also want to keep the crunch, so don’t over cook it.

Serves 2 You’ll need: lotus stem baby corn Chinese cabbage stems garlic, minced 1 tbsp njh Thail Basil Sauce dark soy sauce Kecap Manis/ sweet soy sauce/honey Cabbage leaves Spring onion to garnish Method: Add minced garlic in a heated wok with oil, add the lotus stem, baby corn, Chinese cabbage stems and stir fry. Add a tbsp of njh Thai Basil Sauce and dark soy sauce. You can add Kecap Manis or sweet soy sauce or honey as well. Add the leaves of the cabbage and you are done. Garnish with spring onions