Chicken & cashew noodles
By Becky Excell
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
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Prep:10 mins
Cook:15 mins
- Serves 5
- Easy
Nutrition per serving
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kcal 668
-
fat 23g
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saturates 4g
-
carbs 71g
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sugars 0g
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fibre 8g
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protein 39g
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salt 3.21g
Ingredients
- 250g 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
- 150g cashews
- ½ tsp dried chilli flakes (optional)
- sliced spring onions and chopped coriander, to serve
- 4½ tbsp gluten-free soy sauce
- 1½ tsp gluten-free white or red miso paste
- 1 tsp ginger paste
- 1½ tbsp dark brown sugar
- 1 tsp gluten-free plain flour
Method
Mix together all the ingredients for the sauce with 1 tbsp water in a small bowl and set aside.
Cook the dried noodles following pack instructions, then set aside.
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.
