I love a stir fry – they’re quick, easy and healthy! What’s not to like?
These noodles are a healthy take on a takeaway classic, giving you all the flavour of sweet pineapple, juicy chicken and sharp sour from fresh lime, making for a perfect sweet and sour combo!
Add in some cashew nuts and chunks of pepper, mixed in some delicious egg noodles and you have a delicious and easy dinner in minutes.
2 nests of noodles – I used egg noodles
2 tsp sesame oil
2 chicken breasts, cut into chunks
1 tbsp oil
2 gloves of garlic
1 inch fresh grated ginger
1/2 fresh pineapple, peeled and cut into bite size chunks
1 red pepper, sliced
1 green pepper, sliced
1 carrot, peeled and thinly sliced into batons
50g cashew nuts
3 spring onions, sliced, whites for cooking and the green for garnish
2 limes, juice only
150ml pineapple juice (squeeze it from the fresh pineapple if you don’t have juice handy)
1 tbsp sugar
2 tbsp sweet chilli sauce
1 tbsp corn flour mixed with 1 tbsp water
Boil your noodles until soft, drain and coat in the sesame oil, then leave to one side.
Heat up a wok until smoking hot, then add in the oil, followed by the ginger, garlic and the white slices of spring onion. Stir well. Add in the chicken chunks and keep stirring until brown all over.
In a separate bowl, mix the lime juice, pineapple juice, sugar and sweet chilli.
Add the peppers, carrot, pineapple and cashew nuts to the wok and keep stirring until the chicken is fully cooked and the veg slightly char at the edges. Pour in the sauce and let it bubble. Stir in the corn flour slurry and stir until it thickens.
Mix in the noodles and stir well until thoroughly combined.
Serve in noodle bowls, topped with the slices of green spring onion.