Chicken and cashew egg noodles

Recipe from: 23 April 2015
recipes, Asian, noodles, chicken

Ingredients 18
Servings 1
Minutes 00:20


Serving Change
  • 1
    vegetable oil
  • 1
    garlic, grated
  • 1
    ginger, grated
  • 2
  • 200
    chicken breasts, sliced thinly against the grain
  • 2
    egg noodle nests, boiled for 5 minutes and seasoned with soy sauce – allow to go cold
  • water, as needed
  • 2
    medium carrots, peeled, halved and thinly sliced
  • 1/2
    red pepper, deseeded and cut into small triangles
  • handful spinach, roughly cut
  • 2
    small pickling onions, cut into small chunks
  • 1
    spring onion, thinly sliced
  • 1
    fish sauce
  • 2
    oyster sauce
  • 1
  • handful roasted unsalted cashew nuts
  • fresh coriander – for garnish
  • Sriracha sauce – for garnish



Heat the oil in your wok or pot.
When hot enough that the garlic sizzles when added add the garlic and ginger.
When the ginger and garlic is fragrant add your eggs and briefly scramble. Don’t over mix the eggs.
When the eggs are half cooked add chicken and stir fry until the chicken is cooked on the outside and showing some colour.

Add the noodles and a little water. Mix well with the egg and chicken. Stir fry for a minute.
Add the vegetables and stir fry for another minute.
Add the fish sauce, oyster sauce and sugar and stir well on a medium to high heat for a minute.
Add cashews and turn off the heat.
Mix all ingredients one more time before serving.
Garnish with fresh coriander and Siracha hot sauce.

Recipe reprinted with permission of Fetty's Street Food.
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