5Mins Prep Time |
10Mins Cook Time |
BeginnerSkill Level |
people
Ingredients
- 1 Red Onion
- 1 Carrot
- 6 Mushrooms
- 2 tbsp Peas
- 2 Garlic Cloves
- 2 cm Ginger
- 3 Spring Onions
- Coriander small bunch
- 60 g Cashews
- 2 tbsp Sesame Seeds
- 2 tbsp Sesame Oil
- 1 Lime juiced
- 2 tbsp sugar
- 1 tbsp Chilli Oil
- 2 tbsp Soy Sauce
- 2 nests Amoy Straight to Wok Noodles
- 1 Red Peppers optional
- 1 Chilli optional
Cooking Instructions
- Finely slice the red onion, use a peeler to cut the carrot into strips and quarter the mushrooms. If you're using peppers thickly slice them. Slice chillies.
- Finely grate or chop the ginger and garlic.
- Finely chop the spring onion and coriander and set to one side.
- In a small bowl, combine the chilli oil, lime juice, soy sauce and sugar.
- Heat a wok or large frying pan over a medium heat.
- Add the cashews and sesame seeds, shaking the pan. Cook for 1-2 minutes, until toasted.
- Remove the nuts and seeds from the pan and set aside.
- Add the sesame oil to the pan, along with the ginger and garlic, stirring well.
- Add the red onion to the pan, stirring well and cooking for 1 minute.
- Add the mushroom, carrots and peas, again cooking for 1 minute.
- If you're using peppers or chillies it's time to add them, cooking for 1 minute.
- Add the noodles and the sauce ingredients to the pan, stirring well and cooking for 2 minutes.
- Transfer to a large serving dish, and top with the nuts, seeds, coriander and spring onion. ENJOY.