Ingredients
- 2 tablespoons sunflower oil
- ⅓ cup (50 g) unsalted cashew nuts
- 200 g sugar snap peas
- 200 g baby corn, halved
- 1 red capsicum, seeded and cut into strips
- 200 g bok choy, sliced
- 1 tablespoon tamarind concentrate
- 2 tablespoons light soy sauce
- 2.5 cm piece of fresh ginger, peeled and finely grated
- 1 teaspoon cornflour
- 2 tablespoons dry sherry
- 400 g medium egg noodles
- 1 teaspoon sesame oil
- 2¼ cups (205 g) bean sprouts, trimmed
- 1 onion, thinly sliced
- 2 tablespoons light soy sauce
- 2–3 tablespoons chopped fresh coriander
Preparation
- Mix the sauce ingredients with 2 tablespoons of water in a small bowl, and set aside.
- Heat 1 tablespoon of the sunflower oil in a wok or large frying pan and add the cashew nuts.
- Cook for 1 minute or until pale golden, then use a slotted spoon to remove the nuts from the pan and set aside to drain on paper towel.
- Add the sugar snap peas, corn and capsicum to the wok and stir–fry over a high heat for 2–3 minutes or until the vegetables begin to soften.
- Pour in the prepared sauce and add the bok choy.
- Cook, stirring, for about 30 seconds, then cover and simmer for 2 minutes.
- Transfer the vegetables to a hot serving dish, scatter the nuts over and keep hot.
- Cook the noodles in boiling water for 3 minutes.
- Drain, return to the pan and drizzle the sesame oil over them.
- Set aside.
- Heat the remaining 1 tablespoon of sunflower oil in the wok or frying pan and add the bean sprouts and onion.
- Stir–fry for 2 minutes.
- Add the noodles and cook for a further 3 minutes, tossing the ingredients together well.
- Pour the soy sauce over the noodle mixture and transfer to a large serving dish or individual bowls.
- Sprinkle with the coriander.
- Serve the vegetables separately or pile them on top of the noodles.
Serves 4
Preparation: 15 minutes
Cooking: about 15 minutes