Chicken & cashew noodles

Rustle up this speedy noodle dish with chicken, cashews, carrots and red peppers in under 25 minutes – it’s gluten-free and high in protein

Prep:10 mins
Cook:15 mins

Serves 5
Easy

Nutrition per serving

kcal 668
fat 23g
saturates 4g
carbs 71g
sugars 0g
fibre 8g
protein 39g
salt 3.21g

Ingredients

250g dried flat rice noodles
1 tbsp garlic-infused oil
2 red peppers , chopped into thin strips
2 medium carrots , thinly sliced on the diagonal
2 chicken breasts , chopped into thin strips
150g cashews
½ tsp dried chilli flakes (optional)
sliced spring onions and chopped coriander, to serve
4½ tbsp gluten-free soy sauce
1½ tsp gluten-free white or red miso paste
1 tsp ginger paste
1½ tbsp dark brown sugar
1 tsp gluten-free plain flour

Method

Mix together all the ingredients for the sauce with 1 tbsp water in a small bowl and set aside.
Cook the dried noodles following pack instructions, then set aside.
Place a large wok over a high heat and add the oil. Tip in the peppers and carrots and fry for a few minutes until lightly browned. Mix in the chicken and stir-fry until slightly golden, around 2 mins. Add the cooked rice noodles and toss to combine. Pour in the sauce and add the cashews, then continue to stir-fry until everything is well coated and a little sticky. Finish with a sprinkling of chilli flakes, if using, spring onions and the chopped coriander.

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