Chicken, cashew and noodle stir fry

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. 


Main ingredients

Recipe Type
Easy, Family Dinners, Healthy, Pasta/Noodles, Quick Meals, Low Calorie

Special Info
Gluten free, Pregnant Mums

Level of Difficulty

For a gluten free version, use gluten free noodes, sweet chilli sauce and fish sauce.

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