Chicken & cashew noodles

Becky Excell5Source

cashew cashew nut chicken noodles quick dinners red pepper

Ingredients

250g dried flat rice noodles

1 tbsp garlic-infused oil

2 red peppers chopped into thin strips

2 medium carrots thinly sliced on the diagonal

2 chicken breasts chopped into thin strips

150g cashews

½ tsp dried chilli flakes (optional)

1 sliced spring onions and chopped coriander, to serve

4½ tbsp gluten-free soy sauce

1½ tsp gluten-free white or red miso paste

1 tsp ginger paste

1½ tbsp dark brown sugar

1 tsp gluten-free plain flour

Method

Mix together all the ingredients for the sauce with 1 tbsp water in a small bowl and set aside.

Cook the dried noodles following pack instructions, then set aside.

Place a large wok over a high heat and add the oil. Tip in the peppers and carrots and fry for a few minutes until lightly browned. Mix in the chicken and stir-fry until slightly golden, around 2 mins. Add the cooked rice noodles and toss to combine. Pour in the sauce and add the cashews, then continue to stir-fry until everything is well coated and a little sticky. Finish with a sprinkling of chilli flakes, if using, spring onions and the chopped coriander.