Chicken & Cashew Noodle Stir-Fry
with Coriander
You know when a dinner has so many good bits you just don’t know what to eat first? This lip-smacker is one of those. Between tender chicken, roasted cashew nuts and fresh veggies, you’ll be racing to finish the bowl! Saucy noodles finish off a perfect Asian dish that’s here to spice up your mid week routine.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
⅔ packet
Rice Stick Noodles
1
lime
1 packet
chicken thigh
2 clove
garlic
1 bunch
spring onions
1
carrot
1
red capsicum
1 bag
snow peas
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1
long red chilli
1 bunch
coriander
Not included in your delivery
1 tbs
fish sauce
(Contains Fish;)
¼ cup
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
3 tsp
brown sugar
2 tbs
warm water
1 tbs
olive oil
Nutritional Values
Utensils
Instructions
Bring a full kettle of water to the boil. To prepare the ingredients, juice the lime. Chop the chicken thighs into 3 cm pieces. Peel and crush the garlic. Finely slice the spring onion and long red chilli (deseeded). Peel the carrot and slice into discs. Slice the red capsicum into strips, trim the snow peas, and pick the coriander leaves.
Place the rice stick noodles in a large bowl. Pour over the boiling water and sit for 4-5 minutes, or until the noodles have separated and are soft. Drain and set aside.
Meanwhile, combine the lime juice, fish sauce, salt-reduced soy sauce, brown sugar and warm water in a small bowl or jug.
Heat the olive oil in a large wok or frying pan over a high heat. Add the chicken and stir fry for 3-4 minutes, or until golden and cooked through. Add the garlic, spring onion, carrot, red capsicum and snow peas and cook for a further 1-2 minutes, or until slightly softened and fragrant. Add the noodles and lime juice mixture. Stir fry for 1 minute, until heated through.
To serve, divide the noodles between bowls. Sprinkle with the roasted cashews, long red chilli (if using) and coriander leaves.