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Cashew Chicken-Style Noodles
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Cashew Chicken-Style Noodles

Cashew Chicken-Style Noodles

with Stir-Fried Veggies

This stir-fry offers a perfect balance of flavours and textures. Savoury with a touch of sweetness, this dish combines tender-crisp veggies with irresistibly slurp-able noodles! A final sprinkle of crunchy cashews gives this dinner 10s across the board!

Tags:
Family Friendly
Allergens:
Wheat
Soy
Sulphites
Cashews/Noix de cajou

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

200 g

Chow Mein Noodles

(Contains Wheat)

113 g

Shanghai Bok Choy

1 tbsp

Moo Shu Spice Blend

(Contains Soy, Wheat)

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

170 g

Carrot

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

28 g

Cashews, chopped

(Contains Cashews/Noix de cajou)

2 unit

Green Onion

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories840 kcal
Fat22 g
Saturated Fat4 g
Carbohydrate118 g
Sugar37 g
Dietary Fiber6 g
Protein43 g
Cholesterol130 mg
Sodium2890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Peeler
Large Non-Stick Pan
Large Pot
Measuring Cups
Measuring Spoons
Strainer

Instructions

Prep
1

Before starting, wash and dry all produce. Peel, then cut carrot into 1/4-inch half-moons. Cut bok choy into 1-inch pieces. Cut green onions into 1-inch pieces. Rough chop cashews. Pat chicken dry with paper towels, then cut into 1-inch pieces. Sprinkle half the Moo Shu Spice Blend over chicken, then season with salt and pepper.

Toast cashews
2

Heat a large non-stick pan over medium-high heat. When hot, add cashews to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Cook chicken
3

Add 1 tbsp oil to the same pan, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook, stirring occasionally, until golden and cooked through, 4-5 min.** Transfer chicken to a plate, then cover to keep warm. Meanwhile, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.

Cook veggies and assemble stir-fry
4

Add carrots to the same pan. Cook, stirring often, until tender-crisp, 1-2 min. Add bok choy and green onions. Cook, stirring often, until veggies tender-crisp, 1-2 min. Add chicken, soy sauce, oyster sauce, honey-garlic sauce and remaining Moo Shu Spice Blend. Cook, stirring often, until sauce thickens, 2-3 min. Remove from heat.

Cook noodles
5

Meanwhile, add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Drain noodles, then rinse under warm water.

Finish and serve
6

Add noodles and half the cashews to the pan with stir-fry. Toss to combine. Season with salt and pepper, to taste. Divide cashew chicken noodles between bowls. Sprinkle remaining cashews over top.

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