Chilli Cashew (or Almonds) Chicken Noodles

Nick Duell03/07/20240 comments

If you like healthy food that’s a bit on the exotic side, you’ll go nuts for our chilli cashew chicken noodles recipe!

There’s a distinctively oriental flavour to this dish, thanks to the fish and soy sauces alongside the red chillies and zesty lemon juice.

What elevates it to super-nutritious status is the nut content. Let’s start with the cashews. Cashew nuts offer a decent helping of vitamins and minerals. They are super high in the mineral copper, which helps your body create red blood cells, regulates blood pressure and keeps bone and tissue healthy.

Cashews are also packed with unsaturated fats, which can protect you against heart disease, and antioxidants, which guard against a range of conditions.

Almonds are well-known for their high vitamin E content. In fact, they are one of the top sources of this super vitamin, which protects your cells from damage and has been linked to a reduced risk of cancer, heart disease and Alzheimer’s.

Just like cashews, almonds also boast high levels of antioxidants that help keep you healthy. They’re mainly found in the outer brown layer of skin, so choose unblanched (without the skin removed) almonds for the best health benefits.

An added bonus of this dish is the use of rice noodles. They are naturally gluten-free, so they’re suitable for anyone who has coeliac disease or is gluten-intolerant.

You can add an extra fiery touch by serving this recipe with chilli sauce on the side. Serve with a fresh, green salad, and you have a deliciously nutritious dish that will soon become your next family favourite!

Chilli Cashew Chicken Noodles

Course: Main Course
Cuisine: Asian
Seasons: Autumn, Winter

Ingredients

200 gms Rice noodles
2 tablespoons vegetable oil
2 Onions (Sliced into wedges)
4 Red chillies (Seeded and chopped)
1/4 cup rice malt syrup
4 Chicken breast fillets (Sliced)
1 red capsicum (Sliced)
3/4 cup Cashews (unsalted or almonds)
2 tablespoons Fish sauce
2 tablespoons soy sauce
2 tablespoons Lemon juice
1/4 cup Coriander (fresh)

Instructions

Place the noodles in a saucepan of boiling water and cook for 3 minutes or until tender. Drain.
Heat a wok or deep frying pan over high heat. Add the oil, onions, chillies and sugar and cook for 2 minutes. Remove from the pan and set aside. Add the chicken and cook, stirring, for 4 minutes or until the chicken is golden. Add the capsicum, cashews, fish sauce, soy, lemon juice, onion mixture and noodles to the pan. Cook, stirring, for a further 4 minutes or until heated through. Sprinkle with coriander.
Serve with chilli sauce on the side if desired.

Notes

Serves 4.

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