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..