Chicken, Ginger and Cashew Stir-fry with Coconut Noodles Recipe

Name: Chicken, Ginger and Cashew Stir-fry with Coconut Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/4 C vegetable stock or chicken stock; One 13 1/2-oz can coconut milk; 1 lb thin egg noodles; 2 tbsp sesame oil; 1 tbsp sunflower oil; 6 large garlic cloves, peeled and finely chopped; 1 tbsp finely grated ginger; 1 lb chicken breasts, cut into thin strips; 1 carrot, peeled, cut in half lengthwise and very thinly sliced at an angle; 5 oz snow peas, cut in half at an angle; 9 oz mushrooms, sliced; 5 oz unsalted cashew nuts or peanuts, toasted and roughly chopped; 3 tbsp chopped fresh cilantro; Salt and freshly ground black pepper

Servings: persons

4 1/4 C vegetable stock or chicken stock
One 13 1/2-oz can coconut milk
1 lb thin egg noodles
2 tbsp sesame oil
1 tbsp sunflower oil
6 large garlic cloves, peeled and finely chopped
1 tbsp finely grated ginger
1 lb chicken breasts, cut into thin strips
1 carrot, peeled, cut in half lengthwise and very thinly sliced at an angle
5 oz snow peas, cut in half at an angle
9 oz mushrooms, sliced
5 oz unsalted cashew nuts or peanuts, toasted and roughly chopped
3 tbsp chopped fresh cilantro
Salt and freshly ground black pepper

1
First, prepare the coconut noodles.
2
Place the stock and coconut milk in a sucepan and bring to a boil.
3
Add the noodles and cook according to the instructions on the package.
4
When cooked, drain.
5
To prevent them from sticking together, add a couple of tablespoonfuls of the cooking liquid to the noodles.
6
Cover and keep warm.
7
Meanwhile, heat a wok until almost smoking, add the sesame and sunflower oils and the garlic and ginger.
8
Cook for a few seconds, then add the chicken and cook for a few minutes, stirring regularly, until the outside is just golden.
9
Add the carrots, snow peas and mushrooms, then toss and stir for another few minutes until the vegetables are just cooked but still slightly crunchy.
10
Toss in the nuts and chopped cilantro and season.
11
Serve on top of the noodles.

1600

kcal

Calories

Fat

150

Carbs

152

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: 4 1/4 C vegetable stock or chicken stock, One 13 1/2-oz can coconut milk, 1 lb thin egg noodles, 2 tbsp sesame oil, and more.

Yes, Chicken, Ginger and Cashew Stir-fry with Coconut Noodles 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, Ginger and Cashew Stir-fry with Coconut Noodles

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