Chicken Cashew And Noodle Stir-Fry Recipe

Name: Chicken Cashew And Noodle Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 440 g egg noodles (packet Wokka thin egg style shelf fresh noodles specified); 2 tablespoons honey; 1 tablespoon reduced sodium soy sauce; 1 tablespoon lemon juice (freshly squeezed); 1 teaspoon olive oil; 500 g chicken breast fillets (lean trimmed of fat ad cut into thin strips); 1 red onion (cut into thin slivers); 250 g snow peas (halved diagonally); 1 red capsicum (large cut into strips, bell pepper); 1 green capsicum (large cut into strips, bell pepper); 2 carrots (large cut into short thin sticks, julienned); 2 garlic cloves (minced); 2 tablespoons water; 1/3 cup roasted cashews (unsalted to serve, personally I'd use more)

Servings: persons

440 g egg noodles (packet Wokka thin egg style shelf fresh noodles specified)
2 tablespoons honey
1 tablespoon reduced sodium soy sauce
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon olive oil
500 g chicken breast fillets (lean trimmed of fat ad cut into thin strips)
1 red onion (cut into thin slivers)
250 g snow peas (halved diagonally)
1 red capsicum (large cut into strips, bell pepper)
1 green capsicum (large cut into strips, bell pepper)
2 carrots (large cut into short thin sticks, julienned)
2 garlic cloves (minced)
2 tablespoons water
1/3 cup roasted cashews (unsalted to serve, personally I'd use more)

1
Put the noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and the drain and separate the noodles and set aside.
2
Put the honey, soy sauce and lemon juice in a small bowl and whisk to combine and set aside.
3
Brush a little oil over a large wok and heat on high until the wok is hot and then add half the chicken and stir fry for 2 minutes or until the chicken is almost cooked and transfer to a plate.
4
Brush the wok with a little more boil and reheat the work on high and repeat with remaining chicken and then remove chicken from the wok.
5
Brush the wok with the remaining oil and heat on medium high and add the vegetables and garlic and stir-fry for 2 minutes and then add the water and cook covered tossing twice for 2 minutes until the vegetable are just tender.
6
Add the noodles and chicken to the wok and toss well to combine and the sauce mixture and toss to combine and heat through and then top with the cashews to serve (personally in this case I would just add the cashews once plated up).

807

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 440 g egg noodles (packet Wokka thin egg style shelf fresh noodles specified), 2 tablespoons honey, 1 tablespoon reduced sodium soy sauce, 1 tablespoon lemon juice (freshly squeezed), and more.

Yes, Chicken Cashew And Noodle Stir-Fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Cashew And Noodle Stir-Fry

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