Chicken cashew and hokkien noodle stir fry

Serves:

Ingredients

• 900 grams hokkien noodles
• olive or canola oil spray
• 400 grams chicken breast fillets, thinly sliced
• 3 spring onions, sliced
• 1 carrot, sliced
• 1 red capsicum, sliced
• 200 grams snow peas, halved
• 400 grams baby corn, cut lengthways
• 1/2 cup MAGGI Authentic Thai Sweet Chilli Sauce
• 2 tablespoons MAGGI Fish Sauce
• 2 tablespoons lemon juice
• 50 grams cashews

Method

• Place noodles in a large heatproof bowl and cover with boiling water.
• Leave to stand for 2 minutes, gently using a wooden spoon to separate strands.
• Drain well and set aside.
• Spray a wok with oil and heat.
• Add chicken and stirfry in batches until browned and tender; set aside.
• Add spring onion to the wok with 1 tablespoon water; stirfry until tender.
• Add vegetables and stirfry until soft, then add noodles.
• Add combined chilli sauce, fish sauce and lemon juice to wok and toss to coat noodles and vegetables.
• Cook for 3 minutes or until heated through.
• Return chicken to wok and cook for 2‰ to 3 minutes or until heated through.
• Serve sprinkled with cashews.
• Garnish with coriander leaves, if desired.

Serving Suggestions

Note