Chicken, Ginger And Cashew Stir-Fry With Coconut Noodles
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For the noodles:
1 litre (1¾ pints) vegetable (or chicken) stock
1 x 410g tin coconut milk
450g (1lb) thin egg noodles
For the stir-fry:
2 tbsp sesame oil
1 tbsp sunflower oil
6 large garlic cloves, peeled and finely chopped
1 tbsp finely grated ginger
450g (1lb) chicken, cut into thin strips
1 carrot, peeled, cut in half lengthways and very thinly sliced at an angle
150g (5oz) mangetout, cut in half at an angle
250g (9oz) mushrooms, sliced
150g (5oz) unsalted cashew nuts or peanuts, toasted and roughly chopped
3 tbsp chopped coriander
Salt and freshly ground black pepper
How to make Chicken, Ginger And Cashew Stir-Fry With Coconut Noodles
METHOD:
1. First, prepare the coconut noodles. Place the stock and coconut milk in a saucepan and bring to the boil. Add the noodles and cook according to the instructions on the packet. When cooked, drain. To prevent them from sticking together, add a couple of tablespoonfuls of the cooking liquid to the noodles. Cover and keep warm.
2. Meanwhile, heat a wok until almost smoking, add the sesame and sunflower oils and the garlic and ginger. Cook for a few seconds, then add the chicken and cook for a few minutes, stirring regularly, until the outside is just golden.
3. Add the carrots, mangetout and mushrooms, toss and stir for another few minutes until the vegetables are just cooked but still slightly crunchy. Toss in the nuts and chopped coriander and season.
4. Serve on top of the noodles.