Ingredients
- 200 gms Rice noodles
- 2 tablespoons vegetable oils
- 2 Onions (Sliced into wedges)
- 4 Red chillies (Seeded and chopped)
- 1/4 cup rice malt syrups
- 4 Chicken breast fillets (Sliced)
- 1 red capsicum (Sliced)
- 3/4 cup Cashews (unsalted or almonds)
- 2 tablespoons Fish sauces
- 2 tablespoons soy sauces
- 2 tablespoons Lemon juices
- 1/4 cup Coriander (fresh)s
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.