Cashew chicken stir-fry

Ingredients

Ingredients

• 100g cashew nut butter
• 2 tbsp low-sodium soy sauce
• 2 wholewheat egg noodles nests
• 1 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 1 red chilli, finely chopped (deseeded if you don't like it too hot)
• 2 chicken breasts, cut into 1cm-thick strips
• 120g thin-stemmed broccoli, halved
• 1 carrot, cut into matchsticks
• 20g unsalted cashew nuts, roughly chopped
• 4 spring onions, sliced on the diagonal

Description

Method

• STEP 1

  In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.

• STEP 2

  Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.

• STEP 3

  Heat the oil in a wok or large frying pan over a medium-high heat. Add the garlic and chilli, and fry for 2 mins until softened and aromatic.

• STEP 4

  Add the chicken and broccoli to the wok. Fry, stirring frequently, for 5-6 mins until both are tender. Drain the noodles and add them to the wok along with the carrot. Toss everything together well with a pair of tongs so that the noodles are heated through. Take the pan off the heat and stir through the cashew sauce.

• STEP 5

  Serve immediately, topped with the cashew nuts and spring onions.