Discover India in Minneapolis Change City
Chili Noodle & Cashew Recipe
sprinkled with chopped spring onions
Thin noodles – 200 gm
Oil – 1/4 cup
Chili oil – 2 tsp
Ginger – 25 gm

Red chillies(small & pounded) – 3 nos
Cashew nuts (unsalted&roasted)- 1/2 cup

Red capsicum (sliced diagonally)– #1 
Whole baby corn(drained)–225 gm sized can
Bean sprouts – 100 gm

Soya sauce – 1 tbsp
Thai Sweet chili sauce – 2 tbsp
Spring onions(chopped) – 2 tbsp
1)Cook noodles in a large pan of simmering water until just
tender and leave it to drain.

2)Heat oil in a wok or pan.

3)Add ginger, chillies and cook over medium heat for 1 minute.

4)Add cashews and toss for 1 minute or until golden.

5)Add vegetables into the pan and cook over medium heat for 3
minutes or until vegetables are tender.

6)Stir in noodles and combined sauces.

7)Toss until noodles are heated through and all ingredients are

** Serve immediately sprinkled with chopped spring onions **