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Ingredients

Method

  • STEP 1

    In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.

  • STEP 2

    Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.

  • STEP 3

    Heat the oil in a wok or large frying pan over a medium-high heat. Add the garlic and chilli, and fry for 2 mins until softened and aromatic.

  • STEP 4

    Add the chicken and broccoli to the wok. Fry, stirring frequently, for 5-6 mins until both are tender. Drain the noodles and add them to the wok along with the carrot. Toss everything together well with a pair of tongs so that the noodles are heated through. Take the pan off the heat and stir through the cashew sauce.

  • STEP 5

    Serve immediately, topped with the cashew nuts and spring onions.

Recipe from Good Food magazine, April 2016

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