Peel and grate the ginger, finely chop the deseeded chilli.
Chop the spring onion, mint, coriander and set to one side.
Heat the oil in a wok and lightly fry the ginger and chilli.
Add the dry roasted nuts and toss then add the noodles and toss again.
Add the fish sauce and soy sauce and continue to stir.
Toss in the spring onions, coriander and mint.
Finally chop the limes in half and squeeze the juice over the dish and stir
Serve immediately in bowls.
Serve with five spiced chicken or teriyaki salmon
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