*  Exported from  MasterCook  *

                ORIENTAL NOODLES WITH CHILI AND CASHEWS

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Chinese                          Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    3/4   c            Plain flour
  1       pn           Salt
  1 1/3                Eggs
    1/3                Egg
                       -----SAUCE-----
    1/3   ts           Vegetable oil
    1/3   sm           Red chili
    1/3                Spring onion
 83 1/3   g            Snow peas
    1/8   ts           Sesame oil
    1/8   c            Light soy sauce
    1/8   c            Malt vinegar
    1/8   c            Cashew paste
    1/3   tb           Lime juice
    1/3   ts           Lime rind
    1/3                Red Chili
    1/8   c            Roasted Cashews

 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.



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