Summary

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

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Instructions

1. Cook the pasta in salted water until al dente and drain.
2. 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.
3. Sprinkle with chopped green onions and serve immediately.