Saucy Chicken & Cashew Noodles
Saucy Chicken & Cashew Noodles
Rate this RecipeIngredients
- 180–270 g dried udon noodles
- 180–270 g dried egg noodles
- 2 tablespoons vegetable oil
- 1 brown onion sliced
- 2 cups mushrooms sliced
- 2 cups green cabbage roughly chopped
- 1 carrot large, sliced or chopped into matchsticks
- 2 bunches bok choy roughly chopped
- 1/2 cup cashews roasted
- 2 chicken breasts cut into cubes (about 500 g)
- 2 tablespoons soy sauce
- 1 tablespoon chinese cooking wine
- 2 teaspoons cornflour
- 2 tablespoons soy sauce
- 2 tablespoons kecap manis
- 1/4 cup oyster sauce
Instructions
- For the marinated chicken: Combine all the ingredients in a bowl. Mix well to coat the chicken and set aside.2 chicken breasts, 2 tablespoons soy sauce, 1 tablespoon chinese cooking wine, 2 teaspoons cornflour
- For the sauce: Combine all the ingredients in a bowl. Set aside.2 tablespoons soy sauce, 2 tablespoons kecap manis, 1/4 cup oyster sauce
- Cook the noodles in a large pot of boiling water, as per packet instructions. Remove and set aside.180–270 g dried udon noodles, 180–270 g dried egg noodles
- Place a large stainless steel frying pan or wok over medium–high heat. Add 1 tablespoon of the vegetable oil and let it heat. Brown the chicken pieces in batches, for about 3 minutes each side. Don’t overcrowd the pan, or the chicken will stew.2 tablespoons vegetable oil, 1 brown onion, 2 cups mushrooms, 1 carrot, 2 cups green cabbage, 2 bunches bok choy, 1/2 cup cashews, 2 chicken breasts
- Deglaze the pan with a few tablespoons of water (if needed). Then add the remaining tablespoon of vegetable oil and let it get nice and hot over very high heat. Add the onion and cook, stirring, for 1 minute. Add the mushrooms and cook for 1–2 minutes. Add 2 tablespoons of the sauce and keep everything moving over high heat (you can add this at the previous step if you notice the onion browning too much). Add the cabbage, carrot, bok choy and a few more tablespoons of the sauce and stir fry quickly over high heat.2 tablespoons vegetable oil, 1 brown onion, 2 cups mushrooms, 1 carrot, 2 cups green cabbage, 2 bunches bok choy, 1/2 cup cashews, 2 chicken breasts
- Add the chicken back to the pan, along with the cashews and noodles. Add any sauce you have left and toss everything together quickly over very high heat.2 tablespoons vegetable oil, 1 brown onion, 2 cups mushrooms, 1 carrot, 2 cups green cabbage, 2 bunches bok choy, 1/2 cup cashews, 2 chicken breasts, 2 tablespoons soy sauce, 1 tablespoon chinese cooking wine, 2 teaspoons cornflour
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