Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 8.37 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons vegetable oil
- 200grams wide dried rice noodles
- 1 bunch mini asparagus, halved
- 1 red capsicum, cut into thin strips
- 1 long red chilli, deseeded, finely chopped
- 5 spring onions, sliced
- 150grams sugar snap peas, trimmed
- 1/3 cup hoisin sauce
- 2tablespoons soy sauce
- 1/4 cup salted roasted cashews, roughly chopped
- 500grams chicken thigh fillets, thinly sliced
Method
Step 1 of 3
Cook noodles as per pack instructions.
Step 2 of 3
Heat half the oil in a wok over medium-high heat. Cook chicken, in batches, for 3 minutes until golden and cooked through. Transfer chicken to a bowl and keep warm.
Step 3 of 3
Heat remaining oil. Cook the peas, capsicum, asparagus, chilli and spring onion (reserving a little to garnish) for 2 minutes. Add chicken, sauces and noodles. Toss to combine. Cook for 1 minute to reheat. Serve topped with reserved spring onion and cashews.
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