Spicy Noodle Stir-Fry with Vegetables

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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2 nests dried, medium egg noodles (I used Blue Dragon, low fat noodles)
1 tablespoon sesame seed
2 tablespoons sesame oil
1 tablespoon fresh ginger, minced
3 garlic cloves, minced
2-3 fresh red chiles, minced (use per intensity and taste)
1 onion, halved and sliced
1 head broccoli, cut into small florets
1 small red bell pepper (capsicum), deseeded and cut into strips
½ small yellow bell pepper, deseeded and cut into strips
4 baby corns, halved lengthwise
4 baby carrots, quartered lengthwise
4 snow peas, trimmed and halved diagonally
2 tablespoons scallions (spring onion), thinly sliced lime wedges, for squeezing

2 tablespoons soy sauce
½ tablespoon Worcestershire sauce
½ tablespoon oyster sauce
2 tablespoons tomato ketchup
1 teaspoon sugar
¾ tablespoon tamarind paste
½ tablespoon chili garlic paste
1 tablespoon vegetable stock (or use water)
salt and fresh ground black pepper, to taste


Bring a pot of salted water to boil and cook noodles for 3-4 until al dente (following pack directions). Rinse under cold water. Drain and set aside.

Meanwhile, combine the sauce ingredients in a jug, and whisk to blend.

Heat the wok or skillet until very hot. Add the sesame seeds and stir-fry over high heat until golden. Remove and set aside.

Reheat the wok and add the oil. Swirl to coat. Stir-fry onions over high heat for 2-3 minutes, or until slightly tender. Tip in ginger, garlic and chili, and stir-fry for 10 seconds.

Add all the vegetables and stir-fry for 3 minutes. Then add a splash of stock to the wok and cover to create some steam. Cook for a minute, or until vegetables are just heated through and still crunchy.

Increase the heat to high, and stir in half the sauce. Tip in noodles with the remaining sauces, and spring onions, and toss to combine. Season with salt and pepper, and stir around until everything is blended and the noodles are heated through.

Transfer to bowls and top with sesame seeds. Serve immediately with hot sauce and lime wedges on the side.

From nashplateful.blogspot.com