Sarah's Spicy Stir Fry Votes: 2 Rating: 4 You: Rate this recipe! Categories Dairy-Free, Vegetarian Ideas Date Night Dinners, Lunch Meals & Courses Sarah Patterson Vegetarian Week 5Mins Prep Time 10Mins Cook Time BeginnerSkill Level Save this recipe 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 Share this recipe 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.