Cashew chicken noodles
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1
- Dietary
- Dairy-free
These cashew chicken noodles are super speedy to make and perfectly portioned for one person – a win-win for solo dinners.
Each serving provides 642 kcal, 53.5g protein, 50.9g carbohydrate (of which 11.3g sugars), 23.4g fat (of which 4.5g saturates), 5.9g fibre and 4.41g salt.
Ingredients
- 1 tbsp sesame oil
- 2 garlic cloves, finely chopped
- 5g fresh ginger, grated
- 1 chicken breast, thinly sliced
- 75g/2½oz Tenderstem broccoli, cut into 2½cm/1in pieces
- 30g/1oz cashews
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice wine vinegar (or other white vinegar)
- 1½ tsp caster sugar
- ½ tsp fish sauce
- 1 portion straight-to-wok noodles
- 1 spring onion, finely sliced, to serve
- sesame seeds, to serve
- chilli oil (optional), to serve
Method
Heat the sesame oil in a frying pan or wok over a high heat. Once hot, add the garlic and ginger and cook for 1 minute. Add the chicken, broccoli and cashews and cook for 2 minutes.
Add the soy sauce, oyster sauce, vinegar, sugar, fish sauce and the noodles. Cook for 4–5 minutes until the sauce has thickened and the noodles and chicken are cooked through.
Serve topped with the spring onion, sesame seeds and chilli oil.
Recipe tips
As with most stir fries, it's best to prep and measure the ingredients before you start cooking.
