RecipeTin Eats’ cashew chicken noodles for less than $5 per serve? Wok this way

Name: RecipeTin Eats’ cashew chicken noodles for less than $5 per serve? Wok this way
Cook time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1½ tbsp cornflour; ¼ cup light soy sauce (see note); 2 tbsp Chinese cooking wine (see note); ¼ cup oyster sauce; 3 tsp sesame oil; ⅛ tsp white pepper

RecipeTin Eats

August 22, 2023

easyTime:< 30 minsServes:4

I love noodles for midweek meals because you have the whole meal in one wok! Stir-fries, on the other hand, call for a pot of freshly steamed rice for serving, which can sometimes feel like a step too far.

Today’s is a favourite, Chinese cashew chicken – with bonus noodles – which you can make in 20 minutes flat. Think tender pieces of marinated chicken, strips of green capsicum and a garlicky Chinese stir-fry sauce with cashews dotted throughout, tumbled through chewy Hokkien noodles.

SOS checklist

Fewer than 12 ingredients (excluding oil, salt, pepper and water) ✔
Less than $20 for 4 servings ✔
Less than 30 minutes ✔

Ingredients

stir-fry sauce

1½ tbsp cornflour
¼ cup light soy sauce (see note)
2 tbsp Chinese cooking wine (see note)
¼ cup oyster sauce
3 tsp sesame oil
⅛ tsp white pepper

STIR-FRY

500g chicken thigh fillets, cut in half then into 1cm pieces
500g Hokkien or other fresh egg noodles
2 tbsp vegetable oil
2 garlic cloves, finely chopped
1 brown onion, halved then cut into 6mm slices
2 green capsicum, sliced 6mm
⅓ cup water
1 cup roasted salted cashews, roughly chopped

Method

Step 1
For the stir-fry sauce, mix the cornflour and soy sauce together in a small bowl until there are no lumps, then add remaining sauce ingredients and stir to combine.
Step 2
To marinate the chicken, place it in a medium bowl, add 2 tablespoons of the stir-fry sauce and mix to coat. Set aside for at least 10 minutes.
Step 3
Cook the noodles according to packet directions, then drain and set aside.
Step 4
Heat the oil over high heat in a large non-stick pan or wok. Add the garlic and onion, and cook for 2 minutes.
Step 5
Add the chicken and cook for 2 minutes. Add the capsicum and cook for 2 minutes.
Step 6
Add the noodles, tossing to mix through.
Step 7
Add the remaining sauce and the water. Toss the ingredients together for 1 to 2 minutes until the sauce thickens, becomes glossy and coats the noodles.
Step 8
Remove from the stove, divide between 4 bowls, sprinkle with cashews then serve.

Notes

Look for packets of Hokkien noodles in the supermarket fridge aisle or substitute with your preferred type of fresh egg noodle.
You can substitute the light soy sauce for an all-purpose soy sauce. But don’t use dark soy sauce – it’s too intense!
Shaoxing wine (Chinese cooking wine) gives the sauce an authentic Chinese restaurant flavour. You can swap it for dry sherry or cooking sake, or for an alcohol-free dish, swap the water and Chinese cooking wine for low-sodium chicken stock.