Chilli Noodle and Cashew Stir-fry
Ingredients
200 gm Thin Noodles
1/4 cup Oil
2 teaspoons chilli oil
25 grams Ginger
3 small Red Chillies, pounded
1/2 cup unsalted, roasted Cashew nuts
1 Red Capsicum, sliced diagonally
225 gm can Whole Baby Corn, drained
100 gm Bean Sprouts
1 tbsp Soya Sauce
2 tbsp Thai Sweet Chilli Sauce
2 tbsp chopped Spring Onions
Method:
- Cook noodles in large pan of simmering water until
just tender, drain.
- Heat oil in wok or pan, add ginger, add chillies,
cook over medium heat 1 minute. Add cashews, toss 1
minute or until golden.
- Add vegetables to pan, cook over meduim heat 3
minutes or until vegetables are tender. Stir in
noodles and combined sauces. Toss until noodles are
heated through and all ingredients are combined.
- Serve
immediately sprinkled with spring onions.
Preparation Time: 10 min.
Cooking Time: 5 minutes
Serves 4
