Ingredients:

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

Method:

1. Cook noodles in large pan of simmering water until just tender, drain.
2. Heat oil in wok or pan, add ginger and chillies, and cook over medium heat for 1 minute.
3. Add cashews, toss for 1 minute or until golden.
4. Add vegetables to the pan, cook over medium heat, 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.

Recipe courtesy of Linsy Patel