Place all the Thai paste ingredients in a blender or small food processor and whizz together. (This can be done the day before, and kept in the fridge). Transfer the paste to a wok or large pan and fry for 2 minutes. Add the coconut milk and stock to the fried paste, and bring to the boil. Add the cauliflower florets and simmer for 8-10 minutes until just cooked. Meanwhile, cook the noodles separately, as directed on the packet, and drain. Toss half of the noodles in the sesame oil and set to one side. Add the spinach to the broth and simmer for a further minute. Stir in the warm cashew nuts. Season to taste if necessary. Deep-fry the remaining noodles, in two batches. in hot oil for 1-2 minutes, until crisp. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (435g)|
|Recipe Makes: 4|
|Calories from Fat: 388 (55%)|
|Amt Per Serving||% DV|
|Total Fat 43.1g||57 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 52.5mg||16 %|
|Sodium 418.6mg||14 %|
|Potassium 1155mg||30 %|
|Total Carbohydrate 68.5g||20 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 61.3g|
|Protein 18.6g||27 %|
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Calories per serving: 701
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