Categories: January

Ingredients

• 200g dried medium egg noodles (about 3 blocks)
• vegetable oil
• 4 tbsp unsalted cashew nuts
• 1 tbsp icing sugar
• 2 chicken breasts, skinned and cut into little strips
• bunch fresh coriander, leaves picked and stalks finely chopped
• 2 big garlic cloves, thinly sliced
• thumb-sized piece of ginger, peeled and thinly sliced
• 8 spring onions, thinly sliced
• handful of beansprouts
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 gem lettuce
• few sprigs watercress (optional)
• 1 fresh chilli, deseeded and sliced, to garnish
• 1 lime, to garnish

Directions

1. Cook the noodles in boiling salted water according to packet instructions. Drain and refresh under cold water. Drain again, toss in a little oil and put to one side.

2. Toss the cashew nuts in a tablespoon of water and the icing sugar. Drop into a hot saucepan and cook, shaking and tossing constantly, until the nuts turn sticky then golden. Tip onto a baking tray to cool, then chop or bash in a pestle and mortar.

3. Heat a frying pan or wok that’s big enough to hold all the ingredients. Season the chicken with salt and pepper and stir-fry in a little vegetable oil for 2-3 minutes, until almost cooked. Add the coriander stalks, garlic and ginger and cook for a further minute. Add the spring onions and nearly all the beansprouts and stir-fry for a few seconds, then add the cooked noodles and coriander leaves. Keep stir-frying until the noodles are warmed through, season with the soy and fish sauces and remove from the heat.

4. Serve in bowls and decorate with the rest of the beansprouts, gem leaves, watercress sprigs, if using, and the nuts. Garnish with sliced chilli and lime wedges.

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