Stir Fried Spicy Noodles (V)


(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..