Crispy Noodles With Chicken And Cashew Nuts

 

Ingredients

  • 2 chicken breasts, boneless and skinless
  • Oil
  • 1 clove garlic, crushed
  • 1 cup sliced button mushrooms
  • 250g mixed vegetables (brocolli florets, cauliflower, carrots, beans, baby corn cobs)
  • 1/2 cup chicken stock
  • 1/2 teaspoon cornflour mixed with
  • 1 tablespoon Highmark golden soy sauce
  • Pinch five-spice powder
  • 280g Highmark traditional flavour crispy noodles
  • 1/2 cup roasted cashew nuts

Method

Cut chicken breast into strips. Heat fry pan or wok and add 1 tablespoon vegetable oil, stir fry chicken with garlic.
Add mushrooms and vegetables and stir fry for a further five minutes.
Pour in the combined stock, cornflour, soy sauce and five spice powder, simmer for 5 minutes.
Place a nest of noodles on plates and spoon filling over the top. Garnish with cashew nuts.

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