2. Heat the oil in a large frying
pan or wok. Stir-fry the meat over
a high heat for three minutes.
Add the peppers, the marinade
and the nuts. Cook for a further
four minutes, stirring continuously.
Serve with the noodles.
The recipe has already been added to your recipe book.
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Top chef, Chris Erasmus serves sustainable local comfort food in the winelands.
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