Name: Chicken, noodle and cashew stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 450 gram packet fresh hokkien noodles; 2 tablespoon vegetable oil; 500 gram chicken breast fillets, thinly sliced; 1 brown onion, thinly sliced; 1 carrot, thinly sliced; 2 cloves garlic, crushed; 500 gram broccoli, cut into florets; 115 gram fresh baby corn, halved diagonally; 2 tablespoon sweet chilli sauce; 2 tablespoon oyster sauce; 1/4 cup unsalted cashew nuts, toasted

Chicken and cashew are beautifully paired in this quick and easy stir fry with noodles in a simple marinade from oyster and sweet chilli sauces.

Looking for more noodle stir-fry recipes?

Ingredients

450 gram packet fresh hokkien noodles

2 tablespoon vegetable oil

500 gram chicken breast fillets, thinly sliced

1 brown onion, thinly sliced

1 carrot, thinly sliced

2 cloves garlic, crushed

500 gram broccoli, cut into florets

115 gram fresh baby corn, halved diagonally

2 tablespoon sweet chilli sauce

2 tablespoon oyster sauce

1/4 cup unsalted cashew nuts, toasted

Method

1.Soak noodles in boiling water in a heatproof bowl for 3 minutes. Stir to separate strands. Drain. Set aside.

2.Meanwhile, heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry chicken, in batches, for 4 minutes or until just cooked. Transfer to a heatproof plate.

3.Heat remaining oil in wok over high heat. Add onion and carrot; stir-fry for 3 minutes or until onion is soft. Add garlic, broccoli and corn; stir-fry for 2 minutes or until just tender. Return chicken to wok with noodles, sauces and 2 tablespoons water; stir-fry for 2 minutes or until heated. Serve sprinkled with nuts.

You’ll find fresh hokkien noodles in the fridge aisle. Try using baby buk choy instead of broccoli. Swap chicken for thinly sliced beef rump steak or pork fillet. No fresh baby corn? Use drained canned baby corn.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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