Recipes
Date posted: 07/11/2024
Ingredients
| Shallots | 40g |
| Garlic | 5g |
| Root ginger | 30g |
| Egg noodles | 1.2kg |
| Chicken thigh, boneless and skinless | 10 |
| Sherry | 40ml |
| Dark soy sauce | 60ml |
| Caster sugar | 80g |
| Toasted sesame oil | 15ml |
| Stir fry mixed vegetable | 500g |
| Spring onions, sliced | 5 |
| Everyday Favourites whole cashew nuts | 100g |
Method
- Peel and slice the shallots, chop the garlic and grate the ginger.
- Blanch the noodles and refresh in cold water, then drain and chill.
- Slice the chicken and marinade in the sherry, soy sauce, sugar and store until needed.
- Heat the oil in a large frying pan and add the chicken, cook for 10-12 minutes or until cooked through.
- Add the ginger and garlic and cook for a further 3-4 minutes.
- Add the vegetables and noodles. Turn the heat up high to finish cooking and add sliced spring onions and toasted cashews ready to serve.