There is nothing more satisfying than tucking into a hot and spicy bowl of noodles. This recipe is a twist on cashew nut chicken. I used thighs instead of breasts, I find breasts tend to be a bit dry.

INGREDIENTS

160 grams unsalted cashew nuts
10 free-range chicken thighs, skinless & boneless, cut into 1.5 cm cubes
1 green chilli, chopped
1 red chilli, chopped
4 garlic cloves, crushed
2 tsp grated ginger
1.5 bunches of spring onions, cut into 1.5 cm lengths
4 nests of egg noodles
4 tbsp of olive oil
1 head savoy cabbage, shredded
1 punnet sugar snap peas, cut in half lengthways
1 bunch fresh basil

For the marinade:

4 tbsp light soya sauce
4 tsp of sherry/ mirin
2 pinches of white pepper
2 tsp Sichuan pepper corns

For the sauce:

4 tbsp of caster sugar (could be substituted for Xylitol)
3 tsp sesame oil
5 tsp dark soya sauce
5 tsp light soya sauce
150 ml of chicken stock
4 tsp cornflour

METHOD
Serves 4
Preparation: 25 minutes
Cooking: 15 minutes

Preheat the oven to 220°C.

Place the cashew nuts on a baking tray and roast for 3 minutes, until golden (keep a close eye on them).  Toss the chicken in the marinade and place in the fridge.

To make the sauce, mix all ingredients together, making sure the stock is boiling hot. Place the noodles in the pot with boiling water and a tablespoon of chicken stock (following the instructions on the pack).

Add the chicken to the wok, keeping it moving so that it doesn’t colour too much, cook until the chicken is opaque on the surface (just turned colour). You might have to cook the chicken in batches, you don’t want it to boil. Cook for 5-6 minutes. Remove from the wok.

Add a splash of olive oil and fry the garlic, ginger, spring onions, shredded savoy cabbage and chilli and stir-fry for 1-2 minutes. Then add the chicken and sauce and toss for 90 seconds or until the sauce has thickened and glossy. Stir in the noodles, cashew nuts, basil and sugar snap pease and serve.