• Asian Noodles With Chili And Cashews

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    • 813/1000 c. Plain flour
    • 1 pch Salt
    • 1 1/3 x Large eggs
    • 1/3 x Egg
    • 1/3 tsp Vegetable oil
    • 1/3 sm Red chili
    • 1/3 x Spring onion
    • 83 1/3 gm Snow peas
    • 47/250 tsp Sesame oil
    • 63/1000 c. Light soy sauce
    • 47/250 c. Malt vinegar
    • 63/1000 c. Cashew paste
    • 1/3 Tbsp. Lime juice
    • 1/3 tsp Lime rind
    • 1/3 x Red Chili
    • 47/250 c. Roasted Cashews


    1. Preparation: Lightly beat the Large eggs (keep the 4 and the 1 separate)
    2. Finely chop one of the chiles, and the spring onion. Thinly slice the snow peas. Finely shred the lime rind and the second red chili.
    3. As an alternative to making your own noodles, chinese thread noodles are a suitable (but not as nice!) substitute, as is tagliatelle.
    4. 1. To make the noodles sift the flour and salt into a bowl.
    5. Make a well in the centre and add in the 4 beaten Large eggs, gradually importing into the flour with a fork. Turn onto a lightly floured surface and knead till smooth and elastic (about 5 min). Cover and stand for 30 min.
    6. 2. Divide the dough into 4 portions. Cover with a tea towel. Roll one portion of the dough to 3mm thickness using a rolling pin or possibly sharp knife. Roll up the sheet of pasta completely and cut into 5mm wide strips. Carefully unroll the strands.
    7. Repeat the process with the remaining portions of dough. Spread onto a dry tea towel and sprinkle with plain flour. Set aside.
    8. 3. Prepare the sauce whilst the pasta is standing. Heat the oil in a pan and add in the chilli, spring onion and snow peas. Cook over a low heat for 2-3 min. Add in the sesame oil , soy sauce, vinegar, cashew paste, lime juice and rind. Stir to combine. Cook, stirring, over a gentle heat for 3-4 min.
    9. 4. Cook the pasta in a large pan of boiling water till just tender.
    10. Drain, spoon over the sauce and toss to combine. Sprinkle over shredded chili, cashews and serve.

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