Chicken and cashew egg noodles

Recipe from: Fetty's Street Food - 23 April 2015

Ingredients 18

Servings 2

Time 00:20

Ingredients

1

Tbs

vegetable oil
1

tsp

garlic, grated
1

tsp

ginger, grated
2

eggs
200

g

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

Tbs

fish sauce
2

Tbs

oyster sauce
1

tsp

sugar
handful roasted unsalted cashew nuts
fresh coriander – for garnish
Sriracha sauce – for garnish

Method

00:05

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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