Chicken and cashew chow mein

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Ian Wallace

First published: Apr 2011

Serves: 4

Time to make: 30 mins

Total cost: $26.28 / $6.57 per serve

(at time of publication)

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

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 586cal

Kilojoules 2450kJ

Protein 44g

Total fat 12g

–Saturated fat 2g

Carbohydrates 75g

–Sugars 7g

Dietary fibre 7g

Sodium 660mg

Calcium 60mg

Iron 2.5mg

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.

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