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Asian Recipes
Chicken & Cashew Noodle Stir-Fry

Chicken & Cashew Noodle Stir-Fry

with Coriander

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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:FishSoyGlutenTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 5 people

Ingredientsarrow down iconarrow down icon

serving 5 people

⅔ packet

rice stick noodles

1

lime

1 packet

chicken thighs

2 clove

garlic

1 bunch

spring onions

1

carrot

1

red capsicum

1 bag

snow peas

1 packet

roasted cashews

(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1

long red chilli

1 bunch

coriander

Not included in your delivery

1 tbs

fish sauce

(ContainsFish)

¼ cup

soy sauce (or gluten free tamari soy sauce)

(ContainsSoy, Gluten)

3 tsp

brown sugar

2 tbs

warm water

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2650 kJ
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
Utensilsarrow down iconarrow down icon
Large Bowl
Bowl
Wok
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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.

5

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