Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g Chinese e noodles, thin, broken into small pieces
- 60 ml peanut oil
- 2 teaspoons chilli oil
- 3 small chilli pepper (s), red, finely chopped
- 0.5 ½ cup cashew nuts, unsalted
- 1 red pepper (s)
- 2 sticks white celery, sliced diagonally
- 225 g corn cobs, canned, drained, halved
- 100 g bean sprouts
- 1 tablespoon soy sauce
- 2 tablespoon sweet chili sauce
- 2 tablespoon spring onion (s), chopped
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente and drain.
- Heat both oils in a wok, add the chili peppers and cook over a medium heat for 1 minute while stirring. Then add the cashew nuts and roast for 1 minute while stirring until golden brown. Put the vegetables in the wok and cook over a medium heat for 3 minutes so that they still have bite. Then add the pasta and sauces and stir well until everything is completely heated.
- Sprinkle with chopped green onions and serve immediately.
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