Chicken and Cashew Noodles
Rustle up this speedy noodle dish with chicken, cashews, carrots and red peppers in under 25 minutes – it's gluten-free and high in protein
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cherrypick.co.
Cooking tools:
- Wok
- Mixing bowl
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Stove
- Tongs
- Serving bowl
Ingredients
- 3 Spring Onions, sliced
- 1 tsp Plain Flour, or GF flour
- 2 Carrots, thinly sliced on the diagonal
- 1/2 tsp Dried Chilli Flakes
- 1 1/2 tsp Miso
- 1 tsp Ginger Paste
- 1 1/2 tbsp Dark Brown Sugar
- 4 1/2 tbsp Light Soy, or GF tamari
- 2 Chicken Breasts, chopped into thin strips
- 150g Cashews
- 2 Red Peppers, chopped into thin strips
- 1 tbsp Oil, sunflower or garlic infused
- 225g Dried Flat Rice Noodles, or double the weight of straight to wok
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