SAUCY CHICKEN & CASHEW NOODLES

Serves 5 at $5 per serve!

Ingredients:

• 2 tablespoons vegetable oil

• 1 brown onion, sliced

• 2 cups mushrooms, sliced

• 1 large carrot, sliced or chopped into matchsticks

• 2 cups green cabbage, roughly chopped

• 2 bunches bok choy, washed & roughly chopped

• 1/2 cup roasted cashews

• 180g-270g dried egg noodles or dried udon noodles

  Marinade:

• 2 chicken breasts, cut into cubes (approx. 500g)

• 2 tablespoons soy sauce

• 1 tablespoon Chinese cooking wine

• 2 teaspoons corn flour
  
  Sauce:

• 2 tablespoons soy sauce

• 2 tablespoons kecap manis

• 1/4 cup oyster sauce

Method:

1. Place chicken pieces into a bowl. Add the soy sauce, Chinese cooking wine and cornflour. Combine.

2. Cook noodles in a large pot of boiling water, as per packet instructions. Remove and set aside.

3. Place a large stainless steel frying pan or wok onto medium/high heat. Add 1 tablespoon of vegetable oil and let it heat. Brown and cook the chicken pieces in batches, for approximately 3 minutes each side. Don’t overcrowd the pan, or the chicken will stew.

4. Deglaze the pan with a few tablespoons of water (if needed). Then add 1 tablespoon vegetable oil and let it get nice and hot over very high heat. Add onion and cook, stir frying for 1 minute. Add the mushrooms and let them cook for 1-2 minutes (if you notice the onion browning too much, add a little sauce). Add red capsicum and 2 tablespoon sauce and keep everything moving over high heat. Add cabbage, carrot, bok choy and a few more tablespoons of the sauce and stir fry quickly over high heat.

5. Add the chicken back to the pan, along with the cashews and the noodles. Add any sauce you have left and toss everything together quickly over very high heat.