Stir fried noodles with baby corn and carrots.

Stir fried noodles with baby corn and carrots - A fast and easy lunch or brunch dish that takes only a few minutes to prepare. Tender baby corn, carrots and chinese egg noodles stir fried in the wok with aromatic garlic, soya sauce ,chilli sauce and fried cashew nuts to give that crunch.

Ingredients:

2 rounds of dry medium chinese egg noodles(If you dont eat eggs use rice noodles)


2 carrots peeled and sliced thinly
4 oz baby corn sliced in 5mm rounds
2 tablespoons dark soya sauce
1 tablespoon chilli sauce ( more if you like spicy)
1.5 tablespoons sunflower oil
pinch salt
2 green chillies finely chopped( omit for children)
1 clove garlic peeled and thinly sliced
Handful cashew nuts

Method:

1. Place the noodles in a large bowl and top with boiling water .Cover and leave for 2 minutes.
2. After two minutes separate the noodles with a fork cover and leave for 1 more minute.
3. After this drain the noodles and keep them aside.
4. In a wok add the half the sunflower oil and heat till it smokes .(Chinese food is cooked on high heat to make the outside seal and the inside still crunchy. )
5. Add the cashew nuts and fry till golden brown. Remove them and keep aside.
6. Add the remaining oil , heat and then add the garlic to the hot pan ,stir fry and add the corn, chillies and carrots. Add pinch of salt. Stir fry till the vegtables begin to take slight colour but are still crisp.





7. Add drained noodles and stir fry to crisp the noodles slightly.
8. Add soya sauce and chilli sauce and half the fried cashew nuts and toss the noodles and vegetables till all are coated evenly.
9.Stir fry 2 more minutes.
10.Transfer to serving dish and top with remaining cashew nuts.





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NB -This dish has been deliberately kept simple with minimum use of veg and spices to make it more children friendly.If making for adult ,any vegetables such as onions, mushrooms, water chestnuts or bell peppers can be added.