Categories: Pasta, Vegetables, Chinese 
      Yield: 2 servings 
  
  13/16 c  Plain flour                     1 1/3    Eggs 
           Pinch of salt                     1/3    Egg 
 
-----------------------------------SAUCE----------------------------------- 
    1/3 ts Vegetable oil                    3/16 c  Malt vinegar 
    1/3 sm Red chilli                       1/16 c  Cashew paste 
    1/3    Spring onion                      1/3 tb Lime juice 
 83 1/3 g  Snow peas                         1/3 ts Lime rind 
   3/16 ts Sesame oil                        1/3    Red Chilli 
   1/16 c  Light soy sauce                  3/16 c  Roasted Cashews 
  
  Preparation: Lightly beat the eggs (keep the 4 and the 1 separate) 
   
  Finely chop one of the chillis, and the spring onion. Thinly slice the snow 
  peas. Finely shred the lime rind and the second red chilli. 
   
  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 chilli, cashews and serve.