Stir-Fried Noodles with Vegetables and Grape Seed & Chipotle Chili Oil

• Preparation: 5 minutes
• Marinade: 30 minutes

Ingredients

• 300g noodles
• 2 carrots
• 1 red bell pepper
• 1 garlic clove
• 2 spring onions
• 7 tbsp salted soy sauce
• 6 tbsp oyster sauce
• 2 tbsp of Grape Seed & Chipotle Chili Oil
• 20g of coriander seeds
• 1 tbsp granulated sugar
• Freshly ground pepper
• 80g cashew nuts

Preparation

• Cook the noodles in boiling water (unsalted) according to package instructions. Rinse with cold water once cooked.
• Peel the carrots and cut them into julienne strips. Slice the red pepper into thin strips. Mince the garlic clove. Separate the green tops from the white bulbs of the spring onions. Finely chop the bulbs and set aside. Cut one of the green tops into 5cm pieces, and thinly slice the other diagonally for garnish.
• Prepare the sauce. In a bowl, mix soy sauce, oyster sauce, grape seed & chipotle chili oil, sugar, and crushed coriander seeds. Add a few grinds of black pepper. Set aside.
• In a hot skillet or wok, drizzle some grape seed & chipotle chili oil. First, sauté the carrots and chopped onions for 1 minute. Add the red pepper and minced garlic. Cook for an additional 2 minutes. Add the spring onion green pieces, noodles, and the sauce. Stir-fry until the noodles are hot and well coated with the sauce.
• Serve and top with some cashew nuts and the sliced green onions.

Enjoy your meal!