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Chicken & Cashew Noodle Stir-Fry

Chicken & Cashew Noodle Stir-Fry

with Coriander
4.0(241)
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
2650 kcal
Protein
: 
42.7g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Soy
  • Gluten
  • Tree Nuts
  • May contain traces of allergens
  • Milk
  • Peanuts
  • Sesame
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
/ Serving 5 people

⅔ packet

Rice Stick Noodles

1

lime

1 packet

chicken thigh

2 clove

garlic

1 bunch

spring onions

1

carrot

1

red capsicum

1 bag

snow peas

1 packet

roasted cashews

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

1

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

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
•Large Bowl
•Bowl
•Wok

Cooking Steps

PDF
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.

Combine the ingredients
3

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

Cook the chicken
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.

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