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Cashew Chicken Noodles


  • Total Time: 30 minutes
  • Yield: Serves 2 1x

Ingredients

Scale
  • 250 gm boneless chicken, cut into bite-sized cubes
  • 200 gms Noodles of your choice

For the Marinade:

  • 2 tbsp corn flour
  • 2 tbsp all purpose flour
  • 1/2 tsp crushed black pepper
  • 1 tsp soy sauce
  • 1 egg white
  • Salt, to taste
  • Oil, for frying

For the Sauce:

  • 34 dry red chillies
  • 56 cashew nuts
  • 2 tbsp ginger garlic paste
  • 1 onion, thinly sliced
  • 1 capsicum/bell pepper, thinly sliced
  • 1/2 carrot, thinly sliced
  • 2 tsp soy sauce
  • 3 tbsp tomato ketchup
  • 1/2 cup water
  • Chopped Spring onion greens, for garnish
  • 3 tbsp oil
  • Salt, to taste

Instructions

  1. Marinate the chicken chunks and fry them in oil till golden brown.
  2. Cook the noodles according to the instructions mentioned on the package. Drain and run in cold water for a minute. This will ensure that the noodles have stopped cooking. Add a tbsp of oil, toss and keep aside.
  3. Heat oil in a wok and roast cashew nuts and red chillies. Remove and set aside.
  4. To the same wok, add onions and ginger garlic paste. Cook until light brown.
  5. Add capsicum and toss for a minute.
  6. Add soy sauce and tomato ketchup. Give a quick toss and add water. Mix well and let it come to a boil.
  7. Add the fried chicken, carrots, roasted cashews and red chillies. Cook for a few minutes until the chicken is well-coated with the sauce and the carrots are soft.
  8. Add the noodles and give a quick toss to combine them all together.
  9. Garnish with spring onion greens and serve hot.

Notes

To ensure that the noodles doesn’t stick together and becomes mushy, run in cold water for a minute. This will make sure that the noodles have stopped cooking. Add a tbsp of oil, toss and keep aside.

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Main Course
  • Cuisine: Chinese

Nutrition

  • Serving Size: 2