| 1 | Preparation: lightly beat the eggs (keep the 4 and the 1 separate) finely chop one of the chiles, and the spring onion. |
| 2 | Thinly slice the snow peas. |
| 3 | Finely shred the lime rind and the second red chili. |
| 4 | As an alternative to making your own noodles, chinese thread noodles are a suitable (but not as nice!) substitute, as is tagliatelle. |
| 5 | To make the noodles sift the flour and salt into a bowl. |
| 6 | Make a well in the centre and add the 4 beaten eggs, gradually importing into the flour with a fork. |
| 7 | Turn onto a lightly floured surface and knead until smooth and elastic (about 5 minutes). |
| 8 | Cover and stand for 30 minutes. |
| 9 | Divide the dough into 4 portions. |
| 10 | Cover with a tea towel. |
| 11 | Roll one portion of the dough to 3mm thickness using a rolling pin or sharp knife. |
| 12 | Roll up the sheet of pasta completely and cut into 5mm wide strips. |
| 13 | Carefully unroll the strands. |
| 14 | Repeat the process with the remaining portions of dough. |
| 15 | Spread onto a dry tea towel and sprinkle with plain flour. |
| 16 | Set aside. |
| 17 | Prepare the sauce whilst the pasta is standing. |
| 18 | Heat the oil in a pan and add the chilli, spring onion and snow peas. |
| 19 | Cook over a low heat for 2-3 minutes. |
| 20 | Add the sesame oil , soy sauce, vinegar, cashew paste, lime juice and rind. |
| 21 | Stir to combine. |
| 22 | Cook, stirring, over a gentle heat for 3-4 minutes. |
| 23 | Cook the pasta in a large pan of boiling water until just tender. |
| 24 | Drain, spoon over the sauce and toss to combine. |
| 25 | Sprinkle over shredded chili, cashews and serve |
