Thin noodles – 200 gm Oil – 1/4 cup Chili oil – 2 tsp Ginger – 25 gm Red chillies(small & pounded) – 3 nos Cashew nuts (unsalted&roasted)- 1/2 cup Red capsicum (sliced diagonally)– #1 Whole baby corn(drained)–225 gm sized can Bean sprouts – 100 gm Soya sauce – 1 tbsp Thai Sweet chili sauce – 2 tbsp Spring onions(chopped) – 2 tbsp
1)Cook noodles in a large pan of simmering water until just tender and leave it to drain. 2)Heat oil in a wok or pan. 3)Add ginger, chillies and cook over medium heat for 1 minute. 4)Add cashews and toss for 1 minute or until golden. 5)Add vegetables into the pan and cook over medium heat for 3 minutes or until vegetables are tender. 6)Stir in noodles and combined sauces. 7)Toss until noodles are heated through and all ingredients are combined. ** Serve immediately sprinkled with chopped spring onions **