oks letterbox co PREPARATION TIME : LESS THAN 30 MINS COOKING TIME : 30 MINS TO 1 HOUR SERVES 3
INGREDIENTS 1 tbsp vegetable oil
250g/9oz chicken breast, cut into thin strips
1 tbsp runny honey
1 garlic clove, crushed
1 tbsp chopped fresh ginger
½ red chilli, finely chopped 3 spring onions, chopped
1 small carrot, sliced
1 red pepper, cut into strips
1 head of pak choi, chopped
½oz straight-to-wok fine egg noodles
300g/10
small bunch fresh coriander, roughly chopped
1 tbsp dark soy sauce
1 tbsp toasted sesame oil
1 lime, finely grated zest and juice
25g/1oz unsalted, toasted cashew nuts
CHICKEN AND CASHEW NOODLE STIR-FRY
DIRECTIONS Heat a large wok over a high heat. Add half the oil and the chicken. Stir fry for 1 minute, then add the honey and fry until the chicken is fully cooked and a rich golden-brown. Remove from the wok and set aside. Add the remaining oil to the wok and fry the garlic, ginger and chilli for 20 seconds over a medium heat. Add the vegetables and stir-fry until they are just tender but retain some bite. Add the pre-cooked noodles and sauté for a minute or so before returning the chicken to the pan. Add the coriander, soy sauce, sesame oil and lime zest and juice and toss well. Serve with a scattering of cashews over the top.
