CHICKEN CASHEW NOODLES
Using ready-to-eat noodles is a revelation. The sauce is also a wonderful vehicle for other proteins, so give steak or salmon a go if you prefer.
SERVES 2 PREP 15 MINS COOK 30 MINS
✣ 3cm piece ginger, grated
✣ 2 garlic cloves, crushed
✣ 4tbsp soy sauce
✣ 2tbsp rice wine vinegar
✣ 2tbsp runny honey
✣ 2tsp toasted sesame oil
✣ 4 skinless, boneless chicken thighs, cut into bite-size pieces
✣ 50g cashews
✣ 200g prepared mixed vegetables (broccoli, baby corn, sugar snap peas)
✣ 1 carrot, peeled and thinly sliced on the diagonal
✣ 4 spring onions, 3 cut into 3cm pieces,1 shredded
✣ 275g ready-to-eat egg noodles
✣ Handful coriander, chilli oil, to serve (optional)
1 Mix the ginger, garlic, soy sauce, vinegar, honey and sesame oil in a large bowl. Add the chicken and stand for 20 mins, or cover and chill for up to 24 hours.
2 Heat the oven
