Chicken, cashew and noodle stir fry
900g noodles
Olive oil
400g chicken breasts, thinly sliced
3 spring onions
1 carrot sliced
1 red pepper, sliced
200g mangetout, halved
400g baby corn, sliced lengthways
4 tbsp Thai sweet chilli sauce
2 tbsp fish sauce
2 tbsp lemon juice
50g cashews
Toss noodles in a large bowl and add boiling water, leave to stand for 2 minutes and remove, drain and set aside. Add olive oil to a frying pan and heat.
Add chicken and stir fry until brown and tender, set aside. Add spring onion and stir-fry until softened.
Add vegetables and stir-fry until tender then add noodles.
Mix chilli sauce, fish sauce and lemon juice and add to wok ensuring to coat noodles and vegetables well.
Cook for 2-3 minutes. Sprinkle with cashews and serve.
Serves
4
Main ingredients
Chicken
Recipe Type
Easy, Family Dinners, Healthy, Pasta/Noodles, Quick Meals, Low Calorie
Special Info
Gluten free, Pregnant Mums
Level of Difficulty
Easy
For a gluten free version, use gluten free noodes, sweet chilli sauce and fish sauce.
