- 1 large chicken breast (approximately 180g)
- 1 bunch of fresh coriander
- 2 large cloves of garlic
- A small piece of fresh ginger
- 8 spring onions
- 1 fresh red chilli
- 1 lime
- 100g of dried egg noodles
- Vegetable oil
- 2 tablespoons of unsalted cashew nuts
- 1 tablespoon of icing sugar
- Freshly ground black pepper
- A large handful of beansprouts
- A large handful of mange tout
- 1 tablespoon of soy sauce
- 1 teaspoon of fish sauce
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.
Deseed and finely slice the chilli.
Cut the lime into wedges.
Cook the noodles in boiling water according to the packet instructions.
Drain under cold water, then drizzle a little oil over it and put it to one side.
Toss the cashew nuts with a tablespoon of water and icing sugar. Then drop them into a hot saucepan and cook, shaking and tossing constantly, until the nuts become sticky and golden.
Tip the nuts into a bowl to cool, then roughly chop or bash with a pestle and mortar.
Heat some vegetable oil in a frying pan or wok large enough to hold all the ingredients.
Season the chicken with black pepper and stir-fry in oil for 2-3 minutes, or until its almost cooked.
Add the coriander stalks, garlic, ginger and cook for another minute.
Add the spring onions, mange tout, 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 sauce and remove from the heat.
Sprinkle nuts over it and serve with lime wedges on the side for squeezing over it.
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