There’s something magical about combining chicken and cashew, which has birthed dozens of fusion dishes from noodles to stir-fries, casseroles, stews and more. In this recipe, the classic pair meets Hokkien noodles, tossed in an easy yet flavourful marinade from oyster sauce and chilli sauce. We’ve added broccoli, baby corn as well as carrots to make a more well-rounded and hearty meal.
- 450 g packet fresh Hokkien noodles
- 2 tbsps vegetable oil
- 500 g chicken breast fillets, thinly sliced
- 1 brown onion, thinly sliced
- 1 carrot, thinly sliced
- 2 cloves garlic, crushed
- 500 g broccoli, cut into florets
- 115 g fresh baby corn, halved diagonally
- 2 tbsps sweet chilli sauce
- 2 tbsps oyster sauce
- ¼ cup unsalted cashew nuts, toasted
Soak noodles in boiling water in a heatproof bowl for 3 mins. Stir to separate strands. Drain. Set aside.
Meanwhile, heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry chicken, in batches, for 4 mins or until just cooked. Transfer to a heatproof plate.
Heat remaining oil in wok over high heat. Add onion and carrot; stir-fry for 3 mins or until onion is soft. Add garlic, broccoli and corn; stir-fry for 2 mins or until just tender. Return chicken to wok with noodles, sauces and 2 tbsps water; stir-fry for 2 mins or until heated. Serve sprinkled with nuts.
TIP You’ll find fresh Hokkien noodles in the fridge aisle. Try using baby bok choy instead of broccoli. Swap chicken for thinly sliced beef rump steak or pork fillet. No fresh baby corn? Use drained canned baby corn.