Chili noodles with cashew nuts

Ingredients for 4 servings:

• 200 g Chinese egg noodles, thin, broken into small pieces
• 60 ml peanut oil
• 2 tsp chili oil
• 3 small red chili peppers, finely chopped
• ½ cup cashew nuts, unsalted
• 1 red bell pepper(s)
• 2 stalk(s) celery, sliced ​​diagonally
• 225 g baby corn, from the can, drained, halved
• 100 g soy sprouts
• 1 tbsp soy sauce
• 2 tbsp sweet chili sauce
• 2 tbsp spring onions, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cook the noodles in salted water until al dente and drain. Heat both oils in a wok, add the chilies, and cook over medium heat for 1 minute, stirring. Then add the cashews and toast for 1 minute, stirring, until golden brown. Add the vegetables to the wok and cook over medium heat for 3 minutes, until they still have a bite. Then add the noodles and sauces and stir well until thoroughly heated. Sprinkle with chopped spring onions and serve immediately.