- In 3 tablespoons of Blue Dragon Sousseed Oil, sauté onion, carrots, zucchini, corn and bell peppers in the wok.
- Stir until wilted and add the cabbage.
- Add one cup of Sweet Chili Sauce and the honey and mix until they become thick.
- In a saucepan, boil the Oriental Express Egg Noodles according to the instructions and drain them, reserving some of the water in which they were boiled.
- Combine the noodles with the vegetables, add the cashews and add a little water to make the dish juicy.
- Stir and in 3 minutes turn off the heat.
- Serve with sesame seeds on top.
