This is a super-quick dish to prepare. Serve it with instant noodles and it takes about twenty minutes all in.
Ingredients
1 small red cabbage (or 1/2 of a big one)
2 carrots
1 large green pepper
A handful of green beans, mange tout or shelled green peas
1 teacup raw cashew nuts
2 cm piece fresh ginger
3 or 4 cloves of garlic
1 green chilli pepper
1/4 tsp. whole aniseeds
1-1/2 tablespoons soy sauce
Instant noodles minus flavouring sachets (1/2 packet per person)
Cut the peppers carrots and ginger into matchsticks and slice the garlic. Shred the cabbage thinly. If you are using them, slice the green beans or mange tout diagonally. The idea is to get everything into pieces which will cook quickly. Leave the nuts whole. Pile all the prepared vegetables on a plate.
Put a pan of water on to boil for the noodles (have the noodles, out of the packet, handy to chuck into the water when it has boiled) then heat a little oil in a large frying pan or wok until it is smoking. Put all the ingredients except the soy sauce into the frying pan and stir fry at a high temperature for 5 to 8 minutes - until the vegetables are softening. Chop sticks are best for stirring if you can use them. Add the soy sauce - pour it straight from the bottle and don't be too fussy about the amount. It should sizzle and steam. Remove from the heat, give a final stir and it's ready.
During the frying the water will have boiled and you should have added the noodles, covered the pan and turned the heat right down - they only take a few minutes to cook. Drain them when they are soft, which should be around the same time as the vegetables are ready.