Chicken Noodle Stir-Fry with Broccoli & Cashews

  • 1/4 bunch of fresh coriander
  • 1 fresh red chilli
  • 1 lime
  • 1 clove garlic
  • 3 cm fresh ginger
  • 4 spring onions
  • 2 carrots
  • 1/2 head broccoli
  • 125 g egg noodles
  • 25 g unsalted cashews
  • 1 skinless chicken breast
  • 1 T soy sauce
  • 1/2 T fish sauce

Pick the coriander leaves and finely slice the stalks. Deseed the chili and finely slice. Cut the lime into wedges.

Finely slice the garlic and spring onions; peel and matchstick the ginger. Thinly slice the carrots at an angle, and cut the broccoli into small florets.

Cook the noodles in boiling water, then drain under cold water and set aside with a bit of oil.

Toast the cashews in a dry frying pan or wok until golden, then set aside.

Cut the chicken into small pieces, and fry 2-3 min. in 1 T oil until golden. Add the coriander stalks, garlic, and ginger, and stir fry 1 min. Add the spring onions, carrots, and broccoli and stir-fry another 2 minutes. Add the noodles, and continue frying until the noodles are warm and the chicken cooked.

Add the fish sauce and soy sauce, then remove from heat. Serve, garnished with cashews, chillis, coriander, and lime juice.

Credits: Jamie Oliver, HelloFresh

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Champignon-Groentecurry

  • 300 g rice
  • 500 g broccoli, in florets
  • 3 T oil
  • 2 T red curry paste
  • 500 g mushrooms, halved
  • 1 can baby corn
  • 1 red pepper, in small pieces
  • 1 eggplant, in pieces

Cook the rice according to the package. Steam the broccoli for five minutes in salted water. Drain, and set aside. Heat the oil in frying pan, and cook the curry paste in it until it changes color. Add the mushrooms, corn, pepper, and eggplant, and stew 15 min. Add the broccoli and cook a further 3 min. on high heat. Season with salt and pepper and serve with the rice.

Credits: