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Chinese Chicken and Cashew Noodles
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
I absolutely love Chinese food and a takeaway, but it isn't always the healthiest or cheapest option for dinner. Chinese food at home can be a super cheap and super fulfilling experience and this noodle dish is no exception.
Ingredients
Noodles
- 2 Chicken Breasts (Sliced)
- 1 Yellow Pepper
- 1 Head of Broccoli
- 50g Cashew Nuts
- 1 Chilli
- 1tbs Garlic
- 1tbs Ginger
- 2 Portions of Egg Noodles
Sauce
- 2 Chicken Breasts (Sliced)
- 1 Yellow Pepper
- 1 Head of Broccoli
- 50g Cashew Nuts
- 1 Chilli
- 1tbs Garlic
- 1tbs Ginger
- 2 Portions of Egg Noodles
- 1tbs Oyster Sauce
- 1tsp Light Soy Sauce
- 1tsp Dark Soy Sauce
- 1/2tsp Sesame Oil
- Pinch of Sugar (I used palm sugar)
Method
- STEP 1Heat your wok over a medium heat and toast your cashews then remove and set to one side.
- STEP 2Add some oil to the pan and cook the chicken.
- STEP 3Remove the chicken when browned and then add the broccoli florets to cook. After 5 minutes add the pepper.
- STEP 4Cook the noodles to the packets instructions.
- STEP 5Combine your sauce ingredients in a small bowl.
- STEP 6Add the chicken back to the pan with the cashews and garlic and ginger. Cook for 1 minute.
- STEP 7Once the noodles are cooked, drain them and add them to the wok. Then pour your sauce over the woks contents and allow to heat. The sauce will coat all of the ingredients with a lovely shine. Continue to cook for a couple of minutes to ensure everything is cooked through.
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