This week I Heart Cooking Club is cooking Asian. I have done quite a few of her Asian recipes so decided to go back and do one again.

    Chili Cashew Chicken Noodles

It was delicious. It is quick and easy to put together. All you need is some chicken breasts, rice noodles {I used soba}, some red bell pepper, unsalted cashew {mine were lightly salted.} along with various asian seasonings and red chillies. I have to admit I left the red chillies out and it was just fine. After sauteeing the onions, the chicken, peppers and chillis are cooked and then everything, including the noodles, is put all together in the wok and briefly cooked a little longer to blend all the flavors together. So good!! And so quick. In less than 30 minutes or so I had a great lunch ready to go.

    200g dried thick rice noodles
    2 tablespoons peanut oil
    2 onions, sliced into wedges
    4 large red chilies, seeds removed and chopped
    ¼ cup (55g) white sugar
    4 chicken breast fillets, sliced
    1 red capsicum, sliced
    ¾ cup (115g) unsalted roasted cashews
    2 tablespoons fish sauce
    2 tablespoons soy sauce
    2 tablespoons lemon juice
    ¼ cup coriander (cilantro) leaves
    chili sauce, to serve

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, onion, chili 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 chili sauce. Serves 4.

This recipe is on Donna’s Site. And on page 58 of off the shelf

You can see other delicious dishes on the IHCC site. Hop on over!