It’s mid-week cooking time again!
I’ve given up telling my mum what I’m going to be cooking as she seems to dismiss some recipes I really want to try, this being one of them. I knew she would have taken one look at it and said “Nah, pick something else”…sorry mum, I know you read this blog!

Luckily she rather liked this recipe when she tasted it!
Although following Donna Hay’s recipe we ended up with way too much chicken, and I only put in half the required chilli, and it was spicy enough! I also used more noodles than it stated, as a result there wasn’t enough sauce to cover them all so it was a little dry. BUT it still tasted good and I would make it again! I also only used half the onion required as I felt 2 onions would have been overkill!

Alas, Donna Hay has helped me create a flavour sensation!

Chilli Cashew Chicken Noodles
Donna Hay

200g (7oz) dried thick noodles
2 tablespoons peanut oil
2 onions, sliced into wedges
4 large red chillies, seeded and chopped
1/4 cup sugar
4 chicken breast fillets, sliced
1 red capsicum (bell pepper), sliced
3/4 cup roasted unsalted, cashews
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons lemon juice
1/2 cup coriander (cilantro) leaves

1. Place the noodles in a saucepan if boiling water and cook for 3 minutes or until tender. Drain.

2. Heat a wok or deep frying pan over high heat. Add the oil, onions, chillies and sugar and cook for 2 minutes. Remove from the pan and set aside.

3. Add the chicken and cook, stirring, for 4 minutes or until the chicken is golden.

4. Add the capsicum, cashews, fish sauce, soy, lemon juice, onion mixture and noodles to the pan. Cook, stirring, for a further 4 mintues or until heated through. Sprinkle with coriander.

5. Serve with chilli sauce on the side if desired.

Serves 4.