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CHILLI NOODLE AND CASHEW STIR-FRY
Viewer's
Submission: Received from Linsy patel, Hoboken , New Jersey, USA
E-mail:
linsyp@yahoo.com
Hi,
this is Linsy Patel again from USA with a rather hot and highly
flavorsome chili stir fry, ideal for those who enjoy spicy, hot food. This
recipe requires 10 minutes for preparation and 5 minutes for cooking. Send your
comments to linsyp@yahoo.com
INGREDIENTS
200 gm thin noodles
1/4 cup oil
2 tsp chili oil
25 gm ginger
3 small red chilies, 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 chili sauce
2 tbsp chopped spring onions
METHOD
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Cook noodles in a large pan of simmering water until just tender, drain. |
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Heat oils in wok or pan, add ginger, add chilies, cook over medium heat 1 minute. Add cashews, toss 1 minute or until golden. |
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Add vegetables to pan, cook over medium heat for 3 minutes or until vegetables are tender. |
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Stir in noodles and combined sauces. Toss until noodles are heated through and all ingredients are combined. |
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Serve immediately sprinkled with spring onions. |
Serves:
4
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