300g/10½oz carrots, peeled and finely diced
200g/7oz celery, finely sliced
180g/6oz kale, stalks removed and sliced, leaves finely sliced and massaged
150g/5½oz onion, finely sliced
1 tsp dried chilli flakes
300g/10½oz wholewheat noodles
30g/1oz salted cashew nuts, roughly chopped and toasted in a dry pan, to garnish
2 tsp curry powder
3 tbsp olive oil
2 tbsp soy sauce
3 free-range eggs, whisked