Chicken and cashew stir-fry
Dry soba noodles (100% buckwheat)
Skinless chicken breast
165 g, thinly sliced
1 medium, peeled into ribbons
80 g, spears, halved lengthways
½ medium, thinly sliced
50 g, trimmed
1 clove(s), thinly sliced
1 tbs, (unsalted)
Chinese five spice
1 x 3 second spray(s)
- Cook noodles in a saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Rinse under cold water, then drain well and set aside.
- Meanwhile, lightly spray a medium non-stick wok or frying pan with oil and heat over high heat. Stir-fry chicken for 3 minutes or until golden and cooked through. Transfer to a plate and set aside.
- Add vegetables to wok and stir-fry for 3 minutes or until just tender. Add garlic and cashews. Stir-fry a further 1 minute.
- Return chicken to wok with noodles, sauces, Chinese five spice and 1 tablespoon water. Stir-fry for 1-2 minutes until well combined and hot. Serve.