Chicken and cashew chow mein

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Ian Wallace

Save to favs/meal planning

See favs

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

375g pack dried thin noodles

¼ cup liquid salt-reduced chicken stock

2 tablespoons salt-reduced soy sauce

1 tablespoon Chinese rice wine or dry sherry

spray oil, to grease

400g chicken breast fillets, thinly sliced

1 onion, cut in thin wedges

2 cloves garlic, crushed

2 cups bean sprouts

2 red capsicums, deseeded, thinly sliced

150g snow peas, trimmed, sliced

¼ cup roasted cashews, chopped

Instructions

Stay Awake

1 Cook noodles following packet directions and drain. Set aside. Combine stock, soy sauce and rice wine. Set aside.

2 Spray a large wok with oil and place over a high heat. Stir-fry chicken in batches for 3-5 minutes until golden and cooked through. Remove from wok and set aside.

3 Return wok to high heat and spray with a little more oil. Add onion and garlic. Stir-fry for 2 minutes until golden. Add sprouts, capsicums and snow peas. Stir-fry for 3 more minutes. Add cooked noodles, chicken and rice wine sauce. Heat through and toss to coat all ingredients. Garnish with cashews before serving.

Variations

Make it vegetarian: Replace chicken with 400g firm tofu cut in 2cm cubes.
Make it gluten free: Use gluten-free varieties of noodles, chicken stock and soy sauce.

Nutrition Info (per serve)

Calories 586 cal

Kilojoules 2450 kJ

Protein 44 g

Total fat 12 g

Saturated fat 2 g

Carbohydrates 75 g

Sugar 7 g

Dietary fibre 7 g

Sodium 660 mg

Calcium 60 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT