Recipe: Thai Chicken Noodles with P&P Cashew Sauce

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Not only are Protein and Pantry snacks great on their own, but they can even be used to make super healthy delicious meals! Take a look at this Thai inspired Chicken Noodles with Cashew Sauce…made with our very own All Natural Cashew Butter. 🙂

Ingredients:

Cashew Sauce –
• 2 tbs Protein and Pantry Cashew Butter
• Half a lime
• 1 tbs Sesame oil
• 1 tsp Tamari
• 1 tsp Honey
• 1 tbs Apple cider vinegar
• 1 tsp Grated ginger
• 1 tsp Crushed garlic
• 1/2 tsp Pepper
• Warm water to desired consistency (recommended 4 tbs)
• 1 tsp Chopped fresh chilli (optional)

Chicken marinade –
• 2 Chicken breasts
• 1 tbs Sesame oil
• 1 tbs Honey
• 1 tbs Tamari
• 1 tbs Teriyaki sauce
• 1 tsp Grated ginger
• 1 tsp Grated garlic
• 1 tbs Fish sauce

Noodles –
• 2 bunches of yellow noodles (dry)
• Half a red pepper
• Half a yellow pepper
• Hand full of shiitake mushrooms
• Fresh coriander (to garnish)

Directions:

  1. Chop the chicken breast into bite size chunks.
  2. Add all the marinade ingredients to the chicken, mix thoroughly and set aside whilst you prepare the rest.
  3. Thinly slice peppers into strips and Roughly chop mushrooms.
  4. Place dry noodles into a bowl and pour boiling water till it covers the noodles. Drain after 5 mins when noddles have softened.
  5. In another bowl, add all the cashew sauce ingredients together and stir thoroughly until combined. Add water till it reaches your desired consistency.
  6. Set your pan on a high heat. Once the pan is very hot, place the chicken in the pan and use a spatula to separate in an even layer. Leave to fry for 3 minutes to allow the chicken to caramelise. Turn the chicken over and cook for a further 3-5 mins until it is cooked through.
  7. Add the mushrooms and peppers and fry for 1 minute.
  8. Add the noodles and pour over the cashew sauce. Mix until everything is thoroughly coated with the sauce.
  9. Serve in a bowl and garnish with some fresh coriander.
  10. ENJOY!

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