13/16 cup plain flour
1 pinch of salt
1 1/3 eggs
1/3 teaspoon vegetable oil
1/3 small red chilli
1/3 spring onion
83 1/3 gm snow peas
3/16 teaspoon sesame oil
1/16 cup light soy sauce
3/16 cup malt vinegar
1/16 cup cashew paste
1/3 tablespoon lime juice
1/3 teaspoon lime rind
1/3 red chilli
3/16 cup roasted cashews
Preparation: Lightly beat the eggs (keep the 4 and the 1 separate)
Finely chop one of the chillis, and the spring onion. Thinly slice the snow peas. Finely shred the lime rind and the second red chilli.
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 chilli, cashews and serve.
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