Ingredients

• 200 g - thin noodles
• 1/4 cup - oil
• 2 tsps - chilli oil
• 25 g - ginger
• 3 - red chillies, pounded
• 1/2 cup - unsalted, roasted cashew nuts
• 1 - red capsicum, sliced diagonally
• 225 g can - whole baby corns, drained
• 100 g - bean sprouts
• 1 tbsp - soya sauce
• 2 tbsp - Thai sweet chilli sauce
• 2 tbsp - chopped spring onions

How to Make Chilli Noodle Stir-fry

• Cook noodles in large pan of simmering water until just tender, drain.
• Heat oil in wok or pan, add ginger and chillies, and cook over medium heat for 1 minute.
• Add cashews, toss for 1 minute or until golden.
• Add vegetables to the pan, cook over medium heat, 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.