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


  • 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


  1. Mix together all the ingredients for the sauce with 1 tbsp water in a small bowl and set aside.

  2. Cook the dried noodles following pack instructions, then set aside.

  3. 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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