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Noodle
Chili &
Cashew Noodle
200 g thin noodles
¼ cup oil
2 tsp chilli oil
25 g ginger
3 small red chillies
½ cup cashewnuts, unsalted & roasted
1 red capsicum, sliced diagonally
225 gm whole baby corn, drained
100 gm bean sprouts
1 tbs soya sauce
2 tbs thai sweet chili sauce
2 tbs spring onions, chopped
How to
cook:
1.
Cook
noodles in a large pan of simmering water until just tender and
leave it to drain.
2.
Heat
oil in a wok or pan. Add ginger, chillies and cook over medium heat
for 1 minute. Add cashews and toss for 1 minute or until golden.
3.
Add
vegetables into the pan and cook over medium heat for 3 minutes or
until vegetables are tender.
4.
Stir
in noodles and combined sauces. Toss until noodles are heated
through and all ingredients are combined.
5.
Serve
immediately sprinkled with chopped spring onions.
Baked
Chili Noodle
450g uncooked medium noodles
1 medium onion, chopped
2 tbs butter
3 cans cream of mushroom soup
1 can pimento, chopped
2 tbs finely chopped pickled green chili peppers, remove stems and
seeds
4 cups cut up cooked chicken
3 cups shredded Cheddar cheese
salt and pepper
How to
cook:
1.
Heat
oven to 350 degrees. Cook noodles as directed on package.
2.
Cook
and stir onions in butter until tender. Stir in soup, pimento and
chili pepper.
3.
In
a 4 quart casserole, put half of chicken, half of noodles and season
with salt and pepper.
4.
Top
with half of soup mixture and half of cheese. Repeat layers.
5.
Bake
uncovered 45 minutes.
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