Chilli Cashew Chicken Noodles

[njlorelei]

This was delicious!

Chilli Cashew Chicken Noodles

From the cookbook off the shelf: cooking from the pantry by Donna Hay

200g (7 oz.) dried thick rice noodles (I used soba)
2 Tbsp peanut oil (I used canola)
2 onions, sliced into wedges
4 large red chillies, seeded and chopped (I used red and green)
1/4 cup sugar (I used less)
4 chicken breast fillets, sliced
1 red bell pepper, sliced
3/4 cup roasted unsalted cashews
2 Tbsp fish sauce
2 Tbsp soy sauce
2 Tbsp lemon juice
1/4 cup cilantro leaves

Place noodles in a saucepan of boiling water and cook for 3 minutes or until tender. Drain.

Heat a wok or deep frying pan over high heat. Add the oil, onions, chillies and sugar and cook for 2 minutes. Remove from the pan and set aside. Add the chicken and cook, stirring, for 4 minutes or until the chicken is golden. Add the red pepper, cashews, fish sauce, soy, lemon juice, onion mixture, and noodles to the pan. Cook, stirring, for a further 4 minutes or until heated through. Sprinkle with cilantro.

Serve with chilli sauce on the side if desired.

Serves 4.




Cooking in the wok




Forgot to top with cilantro