Contributed by: Tessa Rogers of Real Food Direct
One of our winning recipes in our 2006 Fair Trade Recipe Competition, from Jo Bryan, Peterborough.
Soak chilli peppers for required time Cook noodles according to package directions, and rinse under cold water.
Drain thoroughly then toss with sesame oil.
Heat one tablespoon of the peanut oil in a wok or large sauté pan, just until smoking.
Add noodles, reduce heat, and brown one side until firm and slightly golden, about four minutes.
Turn over, heat another tablespoon of oil, and brown other side. Set aside.
Heat remaining tablespoon of peanut oil and sauté garlic and onions.
Add remaining vegetables and sauté on high heat until vegetables are almost cooked.
Whisk together the sauce ingredients.
Add sauce and sauté until vegetables are tender but still crunchy.
Serve over the noodles.
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