Chilli Noodle Stir-fry

Recipe by
Total Time:
30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Stir-Fry Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.

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