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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
Meanwhile, add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Drain noodles, then rinse under warm water.
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.
