|
Ingredients
-
150 grams dried egg noodles
-
45 ml yellow bean sauce
-
200 grams baby leeks (sliced)
-
200 grams baby courgettes (sliced)
-
200 grams peas
-
3 cloves garlic (chopped)
-
2 tbsp cooking oil
-
3 tbsp sweet chili sauce
-
1 tbsp light soy sauce
-
cashew nuts (crushed) to garnish
Method
-
Cook noodles in boiling water to
the right softness then drain and set aside.
-
Cook leeks, courgettes and peas in
boiling water for 3 minutes, drain and set aside.
-
Heat oil in a deep sauce pan, add
chopped garlic, yellow bean sauce, sweet chili sauce and light
soy sauce and sauté to fragrant.
-
Add in the noodles and cooked
vegetables, toss well to combine and keep stir fry for another 2
minutes.
-
Garnish dish with crushed cashew
nuts and serve warm.
|