Start by preparing your vegetables. Spiralize (or try to chop as finely as you can) both the carrots and courgette and pop these into a large mixing bowl. Thinly slice the red cabbage and mange tout and add these too
Heat the olive oil in a non-stick frying pan and bring to a medium heat. Sauté the shroomballs until crisp and golden, then chop the broccoli into thirds and sauté until vibrant. Set aside.
To make the dressing, mix together the peanut butter, soy sauce, honey, lemon juice and grated ginger. Gradually pour in the milk whilst mixing so that you’re left with a really smooth, creamy dressing. Add more milk if needed
Toss the meatballs and broccoli through the other veggies, drizzle over the dressing and give everything a thorough mix to evenly coat all of your veggie noodles
Garnish with some fresh coriander and pomegranate seeds before serving.