Chicken & Cashew Noodle Stir-Fry

Name: Chicken & Cashew Noodle Stir-Fry with Coriander
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: ⅔ packet Rice Stick Noodles; 1 lime; 1 tbs fish sauce; ¼ cup soy sauce (or gluten-free tamari soy sauce); 3 tsp brown sugar; 2 tbs warm water; 1 tbs olive oil; 1 packet chicken thigh; 2 clove garlic; 1 bunch spring onions; 1 carrot; 1 red capsicum; 1 bag snow peas; 1 packet roasted cashews; 1 long red chilli; 1 bunch coriander

with Coriander

Up to 180$ + Free Treats / Extras for Life

You know when a dinner has so many good bits you just don’t know what to eat first? This lip-smacker is one of those. Between tender chicken, roasted cashew nuts and fresh veggies, you’ll be racing to finish the bowl! Saucy noodles finish off a perfect Asian dish that’s here to spice up your mid week routine.

Allergens:

Fish

•Soy

•Gluten

•Tree Nuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 5 people

⅔ packet

Rice Stick Noodles

lime

1 packet

chicken thigh

2 clove

garlic

1 bunch

spring onions

carrot

red capsicum

1 bag

snow peas

1 packet

roasted cashews

(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)

long red chilli

1 bunch

coriander

Not included in your delivery

1 tbs

fish sauce

(Contains: Fish;)

¼ cup

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

3 tsp

brown sugar

2 tbs

warm water

1 tbs

olive oil

Nutritional Values

per serving

Calories2650 kcal

Fat20.7 g

of which saturates5.2 g

Carbohydrate66.7 g

of which sugars9.9 g

Protein42.7 g

Sodium931 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Bowl

•Bowl

•Wok

Cooking Steps

Bring a full kettle of water to the boil. To prepare the ingredients, juice the lime. Chop the chicken thighs into 3 cm pieces. Peel and crush the garlic. Finely slice the spring onion and long red chilli (deseeded). Peel the carrot and slice into discs. Slice the red capsicum into strips, trim the snow peas, and pick the coriander leaves.

Place the rice stick noodles in a large bowl. Pour over the boiling water and sit for 4-5 minutes, or until the noodles have separated and are soft. Drain and set aside.

Meanwhile, combine the lime juice, fish sauce, salt-reduced soy sauce, brown sugar and warm water in a small bowl or jug.

Heat the olive oil in a large wok or frying pan over a high heat. Add the chicken and stir fry for 3-4 minutes, or until golden and cooked through. Add the garlic, spring onion, carrot, red capsicum and snow peas and cook for a further 1-2 minutes, or until slightly softened and fragrant. Add the noodles and lime juice mixture. Stir fry for 1 minute, until heated through.

To serve, divide the noodles between bowls. Sprinkle with the roasted cashews, long red chilli (if using) and coriander leaves.