Ingredients:

• 225 gm can – whole baby corn, drained
• 100 gm – Bean sprouts
• 1 tbsp – soya sauce
• 2 tbsp – Thai sweet chilli sauce
• 2 tbsp – chopped Spring onions
• 200 gm – thin noodles
• 1/4 cup – oil
• 2 tsp – chilli oil
• 25 grams – Ginger
• 3 small red chillies, pounded
• 1/2 cup – unsalted, roasted Cashew nuts
• 1 red capsicum, sliced diagonally

Method:

1. Cook noodles in large pan of simmering water until just tender, drain.
2. Heat oil in wok or pan, add ginger, chillies, cook over medium heat 1 minute.
3. Add cashews, toss 1 minute or until golden.
4. Add vegetables to pan, cook over medium heat 3 minutes or until vegetables are tender.
5. Stir in noodles and combined sauces.
6. Toss until noodles are heated through and all ingredients are combined.
7. Serve immediately sprinkled with spring onions.