Chilli Cashew Chicken Noodles

               

Serves 4.

-          200g dried thick rice noodles

-           2 tablespoons peanut oil

-           2 onions, sliced into wedges

-           ¼ cup (55g) white sugar

-           4 chicken breast fillets, sliced

-           1 red capsicum, sliced

-           ¾ cup (115g) unsalted roasted cashews

-          4 tablespoons fish sauce

-          4 tablespoons soy sauce

-          3 tablespoons sweet chilli sauce

-          4 tablespoons lemon juice

-           ¼ cup coriander (cilantro) leaves

1.         Place the noodles in a saucepan of boiling water and cook for 3 minutes or until tender. Drain.

2.         Heat a wok or deep frying pan over high heat.

3.         Add the oil, onion, chilli and sugar and cook for 2 minutes. Remove and set aside.

4.         Add the chicken and cook, stirring, for 4 minutes or until the chicken is golden. Add the capsicum, cashews, fish sauce, soy, lemon juice, onion mixture and noodles to the pan. Cook, stirring, for a further 4 minutes or until heated through.

5.         Sprinkle with coriander.

6.         Serve.

This is a Donna Hay recipe that I’ve tweaked a little http://www.donnahay.com.au/recipes/chilli-cashew-chicken-noodles