Taste Of The Seasons

 Capsicum Chilli Noodles

• 225-250g dried rice stick or any noodles of your choice
• 6-8 spring onions, cut into 5cm strips, chilled in water
• 1 cup rinsed, torn coriander or mint leaves
• 1½ tablespoons vegetable oil
• 1¼ cups from 200g packet almonds
• 1 each large red and yellow capsicum, cut into thin strips
• 125g snow peas, trimmed, cut in half if large

Chilli Soy Sauce

Mix together in a bowl:

• 2 tablespoons ready made sweet chilli sauce
• 2 tablespoons each lemon juice and soy sauce
• 1 teaspoon each sugar and sesame oil

Prepare noodles as directed.

Drain, rinse under cold water. Using scissors, cut into shorter lengths.

Heat wok or large frying pan until hot, add 2 teaspoons oil and almonds, stir fry until light brown. Remove, drain on paper towel. Add remaining oil to wok, stir fry vegetables, 1 minute or until crisply cooked.

Remove from heat, add noodles, half the almonds and sauce. Toss lightly.

Pile onto platter, sprinkle over remaining almonds, spring onions and choice of herbs. Serve with any barbecued meats, chicken or seafood.

Serves 4

Tel: + 61 3 9696 1980
Mob: 0411 111 793
Fax: + 61 3 9696 0612
E-mail: jml@janetlillie.com.au

132 Park Street, South Melbourne
Victoria, Australia 3205

Trading as Janet Lillie
ABN 70559140305