Chicken, vegetable and cashew noodles 17-09-2016

Quick, Easy, Serves 2, only 15 mins prepare and 10 mins cook


2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp lemon juice
2 tsp clear honey
200g asparagus, quartered

3 green onions, thinly sliced
200g fresh singapore noodles
250g chicken breast fillet, trimmed
1/2 medium carrot, halved, thinly sliced
1/2 medium red capsicum, finely chopped

1/4 cup salted cashew nuts, chopped


Combine hoisin, soy sauce, juice, honey and 1 tablespoon hot water in a medium bowl. Reserve 1/3 cup.
Cut chicken in half horizontally, then cut into thin strips diagonally. Add to marinade in bowl. Cover with plastic food wrap; chill for 20 minutes to marinate.

Place carrot in a large microwave-safe bowl with 1 tablespoon water. Cover; microwave on high (100%) for 1 minute. Add capsicum, asparagus and onion. Cover; microwave on high for 1 minute.

Drain chicken from marinade; discard marinade. Place chicken in a large microwave-safe bowl. Cover; microwave on high for 2 minutes. Stir, cover, then microwave on high for 2 minutes more. Place reserved marinade in a medium microwave-safe jug. Microwave on high for 1 minute or until heated.

Meanwhile, soak noodles in boiling water in a medium heatproof bowl for 5 minutes; stir to separate strands, then drain.
Add vegetables, marinade and noodles to chicken. Cover; microwave on high for 2 minutes or until heated. Stand for 2 minutes. Serve topped with salted cashew nuts


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