Juicy chilli chicken, cashew nut, pepper and pineapple noodles

Another noodle dish – sorry! I just absolutely love them. They’re so quick, delicious and a great way to get loads of goodness in.

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These noodles are packed with veggies and flavour, giving a nice contrast between the spicy chilli and sweet pineapple and the soft, juicy chicken and crunchy cashew nuts.

Recipe (serves 2)

2 nests of noodles – any you like, I used dried egg noodles from my local Chinese supermarket

4 chicken thighs, bone and skin removed

1 tbsp cornflour 

a pinch of 5 spice (optional)

1 tbsp oil

1 inch of fresh ginger, grated

3 cloves of garlic, crushed

1 red chilli, finely chopped

3 spring onions, chopped into inch chunks

1 red and 1 green pepper, chopped into cubes

50g cashew nuts

1 tbsp chilli bean paste (you have to get this stuff, it’s so good in everything and keeps for ages!)

1 tbsp soy sauce

1 tbsp Shaoxing rice wine

1 small can of pineapple chunks, in juice and juice reserved for the sauce (DO NOT GET IT IN SYRUP!) / or fresh pineapple and squeeze some to get juice out
Chop your chicken thighs into nice bite sized chunks and put into a bowl. Pour in the cornflour, 2 tbsp of cold water and the 5 spice if using. Mix well to create a coating on the chicken. Leave to marinate in the fridge for at least 10 minutes.

When your’re ready to cook, heat up a large wok with the oil. Add in the chicken and keep stirring and cook for about 10 minutes, until brown. Add in the garlic, ginger and chilli and cook for a further 2 minutes.

Next add in the red and green peppers, spring onion, pineapple chunks and cashew nuts. Cook for another 2 minutes.

Add in the Shaoxing rice wine and let sizzle, then add the chilli bean paste, soy sauce and pineapple juice. Let it bubble for a few minutes so it thickens (the cornflour on the chicken will thicken it up). If it gets too thick, you can always add a splash of water or some more pineapple juice.

Whilst this cooks, cook your noodles as to your pack instructions, I tend to boil mine for 3 minutes, then drain and add a dash of sesame oil to coat them and to stop them sticking.

Once the chicken is looking lovely and glossy, it’s ready to serve.

Put the noodles in some bowls and top with the chicken and vegetable stir fry. Top with more spring onions and enjoy!

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