This is a truly delectable dish that's sure to tantalize your taste buds. It's made with a variety of fresh vegetables, including halved asparagus, sugar snap peas, shredded Chinese cabbage, thinly sliced carrot, and shredded red and yellow pepper. The vegetables are stir-fried in sunflower oil with finely chopped garlic cloves, thinly sliced long red chillies, and chopped Sichuan preserved vegetables.
The real star of this dish is our Pembrokeshire Chilli Farm Scorpions Bite Sauce, which adds a spicy kick to the stir-fried vegetables and noodles. The dish is finished off with blanched fresh egg noodles that have been refreshed in iced water, providing a light and fresh contrast to the fiery heat of the sauce.
Garnished with chopped spring onions, this dish is not only delicious, but also visually appealing. It's a perfect choice for those who love spicy food and want to add some excitement to their dinner routine. Whether you're looking for a quick and easy weeknight meal or a dish to impress your dinner guests, Stir Fried Spicy Noodles are sure to satisfy.
(60ml) sunflower oil
1/2 bunch asparagus, trimmed, halved
40g sugar snap peas
1/4 large-leaf Chinese cabbage (wombok), shredded
1 small carrot, thinly sliced
6 garlic cloves, finely chopped
2 long red chillies, thinly sliced
50g Sichuan preserved vegetables (from Asian food shops), chopped
1 Red & 1 Yellow pepper shredded
Spring Onion for garnish
350g fresh egg noodles, blanched, refreshed in iced water
Pembrokeshire Chilli Farm Scorpions Bite Sauce.
Heat a wok or large frying pan over high heat until just smoking.
Add 2 tbs sunflower oil, then, when hot, add the asparagus, sugar snaps peas, wombok, carrot and peppers and cook, stirring occasionally, for 1 minute to heat through.
Transfer to a heatproof bowl. Add remaining 1 tbs oil to wok, then add garlic, chilli and Sichuan preserved vegetables, and cook, stirring regularly, for 1 minute or until fragrant.
Return carrot mixture to wok add the noodles and add Scorpions Bite Sauce to taste, and cook, stirring constantly, for 1 minute or until hot. Serve immediately and garnish with Spring onion..