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Ingredients
- 1 large chicken breast (approximately 180g), preferably higher welfare, skin off
- a bunch of fresh coriander
- 2 big cloves of garlic
- a thumb-sized piece of fresh ginger
- 8 spring onions
- 1 gem lettuce
- 1 fresh red chilli
- 1 lime
- 100g dried medium egg noodles
- vegetable oil
- 2 tablespoons unsalted cashew nuts
- 1 tablespoon icing sugar
- freshly ground black pepper
- a large handful of mangetout
- a handful of beansprouts
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
Directions
- Cut the chicken breast into 1cm thick strips
- Pick the coriander leaves and finely slice the stalks
- Peel and finely slice the garlic and ginger
- Trim and finely slice the spring onions
- Separate the little gem leaves
- Wash and spin the salad leaves dry
- Deseed and finely slice the chilli
- Cut the lime into wedges
- Cook the noodles in boiling water according to packet instructions, drain and refresh under cold water; Drain again, toss in a little oil and put to one side.
- Toss the cashew nuts with a tablespoon of water and the icing sugar
- Drop into a hot saucepan and cook, shaking and tossing constantly, until the nuts turn sticky then golden
- Tip into a bowl to cool, then roughly chop or bash in a pestle and mortar
- Heat a frying pan or wok that’s big enough to hold all the ingredients
- Season the chicken with black pepper and stir-fry in a little vegetable oil for 2 to 3 minutes, or until almost cooked
- Add the coriander stalks, garlic and ginger and cook for a further minute
- Add the spring onions, mangetout and beansprouts and stir-fry for a couple of minutes, then add the cooked noodles and coriander leaves
- Keep stir-frying until the noodles are warmed through and the chicken is perfectly cooked
- Stir through the soy and fish sauces and remove from the heat
- Divide between bowls and decorate with the little gem leaves, watercress sprigs, if using, and the nuts
- Sprinkle over the sliced chilli
- Serve with lime wedges on the side for squeezing over
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 549g | |
| Calories 1092 | |
| Calories from Fat 347 | 32% |
| Total Fat 40.4g | 51% |
| Saturated Fat 7.38g | 30% |
| Trans Fat 0.23g | |
| Cholesterol 173mg | 58% |
| Sodium 1679mg | 70% |
| Potassium 2130mg | 61% |
| Total Carbs 150.85g | 40% |
| Dietary Fiber 42.4g | 141% |
| Sugars 10.71g | 7% |
| Protein 61.01g | 98% |
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