Red Pepper Noodle and Nut Stir-Fry
1.5 T oil
1 T sesame oil
1 hot pepper, finely chopped (optional depending on your heat tolerance)
1 large onion, cut into thin wedges
4 cloves garlic
2 sweet red carmen peppers, cut into strips
2 large carrots, cut into thin strips
1 zucchini, cut into thin strips
3 celery stick, cut into thin strips
2 t honey
1 pound Hokkien noodles, gently separated
3.5 oz dry-roasted peanuts
3.5 oz. cashews sweet chili sauce and sesame oil, to serve
1Heat wok or frying pan over low heat, add the oils and swirl them to coat the side. When the oil is warm, add the hot pepper and heat until the oil is very hot.
2 Add the onion and garlic, and stir-fry for 1 minutes, or until the onion just softens. Add red pepper and carrot and stir-fry for 1 minute. Add the zucchini, celery, honey, and 1 T of water, and season with salt and pepper. Toss well, then cover and cook for 1-2 minutes, or until the veggies are tender.
3 Add the noodles, nuts, and toss well. Cook, covered, for 1-2 minutes, or until the noodles are heated through. Drizzle with sweet chilli sauce and sesame oil.