Chicken & cashew noodles
Rustle up this speedy noodle dish with chicken, cashews, carrots and red peppers in under 25 minutes – it's gluten-free and high in protein
- Preparation:
- Cooking:
- Total:
- Serves: 5 persons
Ingredients
- 250g dried flat rice noodles
- 1tbsp garlic-infused oil
- 2red peppers , chopped into thin strips
- 2medium carrots , thinly sliced on the diagonal
- 2chicken breasts , chopped into thin strips
- 150g cashews
- ½tsp dried chilli flakes (optional)
- sliced spring onions and chopped coriander, to serve
- 20 ½tbsp gluten-free soy sauce
- 5 ½tsp gluten-free white or red miso paste
- 1tsp ginger paste
- 5 ½tbsp dark brown sugar
- 1tsp gluten-free plain flour
Instructions
Step 1
Mix together all the ingredients for the sauce with 1 tbsp water in a small bowl and set aside.Step 2
Cook the dried noodles following pack instructions, then set aside.Step 3
Place a large wok over a high heat and add the oil. Tip in the peppers and carrots and fry for a few minutes until lightly browned. Mix in the chicken and stir-fry until slightly golden, around 2 mins. Add the cooked rice noodles and toss to combine. Pour in the sauce and add the cashews, then continue to stir-fry until everything is well coated and a little sticky. Finish with a sprinkling of chilli flakes, if using, spring onions and the chopped coriander.