Ingredients: (serves 2)
- 300g beef (or chicken) strips
- 50g cashew nuts
- 100g noodles
- 1 small red pepper (sliced)
- 1 small green pepper (sliced)
- 1 medium carrot (sliced)
- 1 small onion (sliced)
- 1 spring onion (sliced)
- 2 table spoons red curry paste
- Crushed ginger & garlic paste
- Thick sweet soy sauce
- 3 table spoons sunflower oil
- Salt (to taste)
First prepare the noodles and allow to dry. Once dry, cut up with a scissor so that they aren’t as long. Set aside.
Add the sunflower oil to a wok and heat up at a high setting. Add the beef (or chicken) strips and flash fry, stirring often.
Next, add the sliced (preferable thick sliced) onion, a tablespoon or so of the crushed garlic paste, a little thick soy sauce, red curry paste, cashew nuts and salt while stirring often, cooking for about 1 to 2 minutes.
Now add the sliced vegetables and a little more soy sauce and salt (to taste) still stirring. There should be enough soy sauce to just coat the ingredients.
Cook for 5 minute or so continuously stirring before adding the noodles.
Serve hot and enjoy.
Don’t over cook – the vegetables need to retain some crunch.