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Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 large onion, cut into thin wedges
- 4 garlic cloves, very thinly sliced
- 2-3 small red chillies, finely chopped
- 1 red capsicum (pepper), cut into strips
- 1 green capsicum (pepper), cut into strips
- 2 large carrots, cut into batons
- 100 g (3 1/2 oz) green beans, trimmed
- 2 celery stalks, cut into batons
- 2 teaspoons honey
- 500 g (1 lb 2 oz) hokkien (egg) noodles, separated
- 100 g (3 1/2 oz/ 2/3 cup) dry-roasted peanuts
- 100 g (3 1/2 oz/ 2/3 cup) honey-roasted cashew nuts
- 3 tablespoons chopped garlic chives, or 4 spring onions (scallions), chopped
- sweet chilli sauce, to serve
Method
1. Heat a wok until very hot. Add the vegetable and sesame oils and swirl to coat the side. Stir-fry the onion, garlic and chilli over high heat for 1 minute, or until the onion just starts to soften.
2. Add the red and green capsicum, carrot and beans and stir-fry for 1 minute.
3. Add the celery, honey and 1 tablespoon water, toss well, then cover and cook for 1-2 minutes, or until the vegetables are just tender.
4. Add the noodles and nuts. Toss together well, then cover and cook for a further 1-2 minutes, or until the noodles are heated through. Mix the garlic chives through and serve drizzled with sweet chilli sauce.
