Oriental Noodles With Chili & Cashews
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Oriental Noodles With Chili & Cashews
  Noodles    Chili    Chinese    Vegetarian  
Last updated 6/12/2012 12:47:13 AM. Recipe ID 7828. Report a problem with this recipe.
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      Title: Oriental noodles with chili & cashews
 Categories: Chinese, Vegetarian
      Yield: 2 Servings
  13/16 c  Plain flour
      1 pn Salt
  1 1/3    Eggs
    1/3    Egg

    1/3 ts Vegetable oil
    1/3 sm Red chili
    1/3    Spring onion
 83 1/3 g  Snow peas
   3/16 ts Sesame oil
   1/16 c  Light soy sauce
   3/16 c  Malt vinegar
   1/16 c  Cashew paste
    1/3 tb Lime juice
    1/3 ts Lime rind
    1/3    Red Chili
   3/16 c  Roasted Cashews
  Preparation: Lightly beat the eggs (keep the 4 and the
        1    separate)
  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.
  As an alternative to making your own noodles, chinese thread noodles
  are a suitable (but not as nice!) substitute, as is tagliatelle.
  1. To make the noodles sift the flour and salt into a bowl.
     Make a well in the centre and add the 4 beaten eggs, gradually
     importing into the flour with a fork. Turn onto a lightly
     floured surface and knead until smooth and elastic (about 5
     minutes). Cover and stand for 30 minutes.
  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 sharp
     knife. Roll up the sheet of pasta completely and cut into 5mm wide
     strips. Carefully unroll the strands.
     Repeat the process with the remaining portions of dough. Spread
     a dry tea towel and sprinkle with plain flour. Set aside.
  3. Prepare the sauce whilst the pasta is standing. Heat the oil in a
     and add the chilli, spring onion and snow peas. Cook over a low
     for 2-3 minutes. Add the sesame oil , soy sauce, vinegar, cashew
     lime juice and rind. Stir to combine. Cook, stirring, over a gentle
     heat for 3-4 minutes.
  4. Cook the pasta in a large pan of boiling water until just tender.
     Drain, spoon over the sauce and toss to combine. Sprinkle over
     shredded chili, cashews and serve.

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Recipe ID 7828 (Apr 03, 2005)

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