Name: Chicken & cashew noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
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); 1 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

Chicken & cashew nut noodles served in a saucepan and bowl

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)
1 sliced spring onions
and chopped coriander, to serve

For the sauce

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

step 1
Mix together all the ingredients for the sauce with 1 tbsp water in a small bowl and set aside.
step 2
Cook the dried noodles following pack instructions, then set aside.
step 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.