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Time: 50 mins Serves: 4 © 200g egg noodles ¢ 4 tbs sesame oil ¢ 1 medium carrot, peeled and julienned ¢ 1 red capsicum, seeded and finely sliced @ 120g fresh shiitake mushrooms, sliced © Acloves garlic, chopped Acm piece fresh ginger, grated 120g snow peas, halved 120g baby corn, halved diagonally 4 spring.onions, sliced 4 tbs soy sauce or teriyaki sauce 20 cashews, toasted ® 1. Cook the egg noodles in boiling salted water until soft. Drain and set aside. 2. Heat the sesame oil in a wok over high heat. Saute the carrot, capsicum, mushrooms, garlic and ginger until soft, about 2-3 minutes. 3. Add the snow peas, baby corn and spring onions and cook, stirring, until vegetables are tender, about 2-3 minutes. Add the cooked egg noodles and the soy sauce and stir to combine. 4. Serve hot, garnished with the toasted cashews. >
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