Fried vegetable noodles with cashew

Ingredients

  • 100 g green beans 1 carrot 1 x 400g can baby corn 2 tbsp vegetable oil 2 tbsp roasted cashew nuts 4 x 175g packs of Singapore Noodles 1 tbsp light soy sauce 1 tbsp Kato Sweet Chilli with Toasted Spices 1 tbsp chopped coriander to serve
  • 1 carrot
  • 1 x400g can of baby corn
  • 2 tbsp vegetable oil
  • 2 tbsp roasted cashews
  • 4 x175g packs of Singapore Noodles
  • 1 tbsp light soy sauce
  • 1 tbsp Kato Sweet Chilli with toasted spice
  • 1 tbsp chopped coriander to serve

Cooking Instructions

 

Serves 4

Wash then top and tail the green beans. Peel the carrot and cut into long sticks as big as the green beans. Drain the baby corn. Heat the oil in a wok or large frying pan, add the vegetables and stir-fry for 3 to 4 minutes. Add the cashew nuts and after one minute the noodles, soy sauce and Kato Sweet Chilli with Toasted Spices. Stir-fry everything, stirring constantly, for two more minutes, then divide between four bowls or noodle boxes, top with chopped coriander and serve immediately. If you like, top with more Kato Sweet Chilli with Toasted Spices for more zing.