Chicken and Cashew Nut Stir-Fry with Udon Noodles

Chicken and Cashew Nut Stir-Fry with Udon Noodles

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 12, 2015.
Order Now
Order Now

Quick and easy chicken and cashew nut stir-fry with crunchy broccoli, carrots and udon noodles.

Ingredients

CHICKEN AND CASHEW NUT STIR-FRY

  • 450g chicken breasts
  • 1 tablespoon oil (e.g. peanut, canola, soy)
  • 600g udon noodles
  • 1 head broccoli, cut into small florets
  • 3 carrots, peeled and sliced on an angle
  • 1-2 teaspoons finely grated ginger
  • 1 clove garlic, minced
  • 2-3 handfuls mung bean sprouts

STIR-FRY SAUCE

  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 20g kecap manis
  • 1/4 cup water
  • 1 tablespoon honey
  • 1 teaspoon cornflour

TO SERVE

  • 2 tablespoons roughly chopped coriander leaves (optional, adults)
  • 1/4 cup roasted cashew nuts, chopped

Steps

  1. a full kettle to the boil.
  2. Pat chicken dry with paper towels, cut into 1cm strips and season with salt. In a small bowl, mix all stir-fry sauce ingredients together until cornflour is dissolved and set aside.
  3. Heat oil in a large fry-pan or wok on high heat. Fry chicken in two batches, about 2 minutes per batch, until golden and just cooked through. Remove from pan and set aside.
  4. Place noodles and broccoli in a large, heat-proof, bowl and cover with boiling water. Stir gently to separate strands and leave to soak for 2–3 minutes, then drain.
  5. Add another drizzle of oil to pan/wok and stir-fry carrots, ginger and garlic for 2 minutes, until just cooked and still crunchy. Add stir-fry sauce, chicken, noodles and broccoli to pan, stir to combine and heat through for about 1 minute. Toss through mung bean sprouts just before serving.
  6. Divide stir-fry between bowls. Garnish with coriander (if using) and cashew nuts.

Nutritional Information

Energy 1949 kj
466 kcal
Protein 31.3g
Carbohydrate 53.2g
Fat 13.2g