Oriental Noodles With Chili & Cashews Recipe

Oriental Noodles With Chili Cashews Recipe


13 or 16 c of flour (plain)
1/8 tsp of salt
4 pcs of eggs; beaten lightly
1 pc of egg; beaten lightly

For the Sauce:
1/3 tsp of vegetable oil
1 pc of chili (red, small); chopped finely
1 pc of spring onion; chopped finely
83-1/3 gm of snow peas; sliced thinly
1/16 c of soy sauce (light)
3/16 tsp of sesame oil
3 c of vinegar (malt)
1/16 c of cashew paste
1/3 Tbsp of juice (lime)
1/3 tsp of lime zest; grated finely
1/3 Tbsp of chili red; shredded finely
3/16 c of cashews (roasted)


Sift salt and flour onto the bowl then add four eggs; mix thoroughly. Turn to a slightly floured board; knead till elastic and smooth, about 5 mins. Cover then let it rest for half an hour.

Divide into four sections and cover them with (tea) towel. Use a (rolling) pin to roll a section into 3-mm thick then roll it completely; cut to strips, 5-mm wide.

Gently unroll strips and spread on a clean and dry (tea) towel; sprinkle flour on them. Do the same to remaining dough sections.

Heat (vegetable) oil inside a medium pan then add chili, peas, and onion; cook above gentle heat, at about 2 to 3 mins. Add (sesame) oil, vinegar, soy sauce, paste, zest, and juice; stir thoroughly. Continue to cook above gentle heat, at about 3 to 4 mins, stirring constantly.

Cook noodles or dough strips in (boiling) water till ‘al dente’. Drain and ladle sauce above the pasta; toss them well.

Sprinkle chili and cashews. Serve at once.

Oriental Noodles With Chili Cashews Recipe

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