Oriental Noodles With Chili Cashews
Ingredients| 13/16 cup plain flour 1 pinch salt 1 1/3 eggs 1/3 egg SAUCE 1/3 tsp vegetable oil 1/3 small red chili 1/3 spring onion 83 1/3 g snow peas 3/16 tsp sesame oil 1/16 cup light soy sauce 3/16 cup malt vinegar 1/16 cup cashew paste 1/3 tbsp lime juice 1/3 tsp lime rind 1/3 red chili 3/16 cup roasted cashews |
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Preparation: Lightly beat the eggs (keep the 4 and the
1 separate)
Finely chop one of the chiles, and the spring onion. Thinly slice the
snow peas. Finely shred the lime rind and the second red chili.
As an alternative to making your own noodles, chinese thread noodles
are a suitable (but not as nice!) substitute, as is tagliatelle.
1. To make the noodles sift the flour and salt into a bowl.
Make a well in the centre and add the 4 beaten eggs, gradually
importing into the flour with a fork. Turn onto a lightly
floured surface and knead until smooth and elastic (about 5
minutes). Cover and stand for 30 minutes.
2. Divide the dough into 4 portions. Cover with a tea towel. Roll one
portion of the dough to 3mm thickness using a rolling pin or sharp
knife. Roll up the sheet of pasta completely and cut into 5mm wide
strips. Carefully unroll the strands.
Repeat the process with the remaining portions of dough. Spread
onto
a dry tea towel and sprinkle with plain flour. Set aside.
3. Prepare the sauce whilst the pasta is standing. Heat the oil in a
pan
and add the chilli, spring onion and snow peas. Cook over a low
heat
for 2-3 minutes. Add the sesame oil , soy sauce, vinegar, cashew
paste,
lime juice and rind. Stir to combine. Cook, stirring, over a gentle
heat for 3-4 minutes.
4. Cook the pasta in a large pan of boiling water until just tender.
Drain, spoon over the sauce and toss to combine. Sprinkle over
shredded chili, cashews and serve.
Servings:
2
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