Recipes by Barbara Northwood

Chilli cashew stir fry vegetables

Apr 17 01:59pm

Prep Time	Cook Time	Serves
15	7	4

Ingredients

440g packet shelf-fresh hokkien noodles
1 tblsp vegetable oil
150g green beans, trimmed
1 medium carrot, thinly sliced
125g fresh baby corn, halved lengthways
150g sugar snap peas, trimmed
1 fresh long red chilli, deseeded, thinly sliced
3 green spring onions, cut into 3cm lengths
1 bunch bok choy, leaves separated, washed
575g jar Chinese barbecue stir-fry sauce
1 cup shredded fresh basil
2 cups bean sprouts, firmly packed
150g pack roasted salted cashews

1. Place hokkien noodles in a large heatproof bowl. Cover with boiling water and, using tongs, gently separate. Soak for 1 minute and drain. Set aside.
2. Heat oil in a hot wok. Add green beans, carrot and baby corn. Stir-fry until beans are almost tender. Add sugar snap peas, chilli, spring onions and bok choy leaves. Stir-fry for
about 2 minutes, or until bok choy begins to wilt.
3. Add sauce and noodles. Stir-fry until heated through.
4. Just before serving, stir in basil, bean sprouts and nuts.

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