Pan-fried noodles with vegetables and cashew nuts

Fairlady
6 servings
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Fruit

By Food24 November 03 2009
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Ingredients (17)

100.00 ml fresh chillies — 573
20.00 ml sesame oil
100.00 g yellow pepper — green and red pepper, strips
100.00 g mangetout
100.00 g oyster mushrooms
50.00 g aubergine — sliced lengthways
115.00 g baby corn
5.00 ml Tabasco sauce
30.00 ml vinegar — balsamic
5.00 ml fresh ginger — grated
3.00 garlic — cloves, crushed
25.00 g cashew nuts — finely chopped
500.00 g noodles — cooked
60.00 ml sesame seeds
15.00 ml fresh chives — chopped
2.00 spring onions — sliced
fresh coriander
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Method:

Heat a little olive oil with sesame oil in a wok or pan and stir-fry peppers, mangetout, mushrooms, brinjals an corn lightly. Season with tabasco sauce, balsamic vinegar, ginger and garlic.
Oven-roast cashew nuts at 180 ºC for 15 to 20 minutes, or until golden brown, then set aside.
Add noodles and remaining olive oil to vegetables in pan and continue stir-frying for a few minutes.
Pile into bowls and garnish with cashews, sesame seeds, chives, spring onions and coriander.



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