Oriental Noodles With Chili And Cashews

INGREDIENTS

INSTRUCTIONS

Preparation: Lightly beat the eggs (keep the 4 and the 1 separate)
Finely chop one of the chiles, and the spring onion. Thinly slice the
snow peas. Finely shred the lime rind and the second red chili.  As an
alternative to making your own noodles, chinese thread noodles  are a
suitable (but not as nice!) substitute, as is tagliatelle.  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. 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 chili, cashews and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 451
Calories From Fat: 75
Total Fat: 8.5g
Cholesterol: 155mg
Sodium: 2003.3mg
Potassium: 366.8mg
Carbohydrates: 80.2g
Fiber: 3.7g
Sugar: 1.9g
Protein: 15.2g