Chicken and Cashew Noodles

▪️

Ingredients 

• 7-8 packets of Maggi 2 Min Noodles (~500g)

• 7-8 med chicken breasts (cut into thick strips)

• 1 tsp red chili paste

• 2 tsp ginger/garlic

• 1 tsp Kashmiri chili powder

• 1 tsp coriander powder

• 1/2 tsp haldi

• 1 tsp Aromat

• 1 tsp lemon juice

• 1/2 tsp salt

• 1 tsp cracked black pepper

• 1 1/2 tbsp soy sauce

• 1 onion (sliced into 8 pieces)

• 4-5 cloves of garlic (thinly sliced/chopped)

• 1 green, red, yellow pepper - sliced lengthwise

• 2 spring onions

• 1/2 cup cashews

• Coriander, spring onions, sesame seeds, dried chili flakes for garnish

==================

Method

• Marinate chicken in the red chili paste, g/g, chili powder, dhania powder, haldi, aromat, lemon juice, salt, pepper & soy.

• Grill on high heat in a wok until just cooked through - (5-8 mins) set aside.

• To the same wok, heat up olive oil, add onions & sauté for a few mins - then add the other veggies (garlic, peppers, mushrooms, spring onions).

• Add a pinch of red chili flakes & a sprinkle of freeze-dried parsley - cook for a few mins - veggies must remain crisp - switch off heat.

• Boil 3 litres of water & transfer to a large, deep pot with a dash of oil and 1.5-3tbsp rough salt (depending on salt preference).

• Boil noodles until almost done (~3-5mins)

• In the meantime, add 2 tbsp Worcestershire sauce, 1/2 tbsp red chili paste, 1 tbsp dark soy sauce, 3 tbsp sweet chili sauce to the veggies and bring to a simmer.

• Add in the chicken & mix

• Transfer the noodles directly from the pasta water into the wok, using a pair of tongs - Toss to coat evenly.

• Garnish with chopped coriander, spring onion, sesame seeds and cashew nuts

• Keep small bowls of chopped spring onion, sesame seeds, cashew nuts, soy sauce, cracked black pepper, salt, Worcester sauce and fresh lemon wedges when serving so people can adjust flavors according to their taste.