Meats Recipes - Chicken with Cashew Nuts and Noodles

Ingredients                                        

• 100 g/4 oz quick-cook Chinese egg noodles

• 30 ml/2 tbsp oil

• 225 g/8 oz boneless chicken thighs, cut into strips

• 1 bunch of spring onions (scallions), cut into short lengths

• 1 carrot, grated

• 275 g/10 oz/2 1/2 cups bean sprouts

• 25 g/1/4 cup cashew nuts

• 300 ml/1 1/4 cups chicken stock

• 15 ml/1 tbsp corn flour (cornstarch)

• 15 ml/1 tbsp soy sauce

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Method:

1. Cook the noodles according to the packet directions. Drain.

2. Heat the oil in a large frying pan (skillet) or wok and fry (sauté) the chicken, spring onions and carrot for 5 minutes, stirring.

3. Add the bean sprouts and cook for a further 3 minutes, stirring. Add the cashew nuts and stock.

4. Blend the corn flour with the soy sauce and stir into the pan. Bring to the boil and cook for 2 minutes, stirring.

5. Stir in the noodles and heat through. Serve piping hot.