photography Con Poulos
chilli cashew chicken noodles
- 200g dried thick rice noodles
- 2tablespoons peanut oil
- 2 onions, sliced into wedges
- 4 large red chillies, seeds removed and chopped
- ¼ cup (55g) white sugar
- 4 chicken breast fillets, sliced
- 1 red capsicum, sliced
- ¾ cup (115g) unsalted roasted cashews
- 2tablespoons fish sauce
- 2tablespoons soy sauce
- 2tablespoons lemon juice
- ¼ cup coriander (cilantro) leaves
- chilli sauce, to serve
Place the 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, onion, chilli 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 capsicum, 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 coriander. Serve with chilli sauce. Serves 4.
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