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

Ingredients

• 250 g dried flat rice noodles
• 1 tbsp garlic-infused oil
• 2 red peppers , chopped into thin strips
• 2 medium carrots , thinly sliced on the diagonal
• 2 chicken breasts , chopped into thin strips
• 150 g cashews
• 0.5 tsp dried chilli flakes (optional)
• sliced spring onions and chopped coriander, to serve
• 20.5 tbsp gluten-free soy sauce
• 5.5 tsp gluten-free white or red miso paste
• 1 tsp ginger paste
• 5.5 tbsp dark brown sugar
• 1 tsp gluten-free plain flour

Steps

1. Mix together all the ingredients for the sauce with 1 tbsp water in a small bowl and set aside.
2. Cook the dried noodles following pack instructions, then set aside.
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.