---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ORIENTAL NOODLES WITH CHILI AND CASHEWS
  Categories: Chinese, Vegetarian
       Yield: 2 servings
  
   13/16 c  Plain flour
       1 pn Salt
   1 1/3    Eggs
     1/3    Egg
 
 ---------------------------SAUCE---------------------------
     1/3 ts Vegetable oil
     1/3 sm Red chili
     1/3    Spring onion
  83 1/3 g  Snow peas
    3/16 ts Sesame oil
    1/16 c  Light soy sauce
    3/16 c  Malt vinegar
    1/16 c  Cashew paste
     1/3 tb Lime juice
     1/3 ts Lime rind
     1/3    Red Chili
    3/16 c  Roasted Cashews
  
   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.
   
   1. 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.
   
   2. 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.
  
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