Quick and easy: stir-fried rice noodles with chicken and cashews

Ingredients:

• About 2 liters water
• 2 tbsp oil
• Salt
• About 1/2 large package, about 200 grams, thick rice noodles
• 400 grams chicken breast
• 1 cup, 140 grams, cornstarch
• 4 tbsp oil, for frying

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Stir-fried rice noodles with chicken and cashews

(Photo: Sarit Goffen)

• 1 tbsp oil
• 1/2 cup chopped onion
• 2 garlic cloves, crushed
• 1 cup chopped green onion
• 1 cup chopped celery
• 1 tbsp red curry sauce
• 1 tbsp soy sauce, gluten-free if needed
• 1/2 tsp sesame oil
• 1 tsp grated ginger
• 1 tbsp honey
• 1/2 tbsp vinegar
• 3/4 cup boiling water
• For serving: Toasted cashews

Instructions:

1. Pour the water into a pot, add the 2 tablespoons oil and a little salt, and bring to a boil. Remove from the heat. Add the noodles and let stand for about 10 minutes, until softened. Drain and set aside to release liquid and cool slightly. If the noodles stick together, rinse them with water.
2. Cut the chicken breast into cubes, transfer to a bowl, sprinkle with the cornstarch and mix well until fully coated.
3. Heat the frying oil in a pan. Fry the chicken for about 3 minutes on each side, until partially cooked.
4. Make the sauce: Heat 1 tablespoon oil in a clean pan, add the onion and garlic and fry for about 30 seconds. Add the green onion and celery and fry for another 30 seconds. Add the curry, soy sauce, sesame oil, ginger, honey and vinegar, reduce the heat to medium and mix well. Add the boiling water and bring back to a boil.
5. Add the chicken to the pan, stir gently and cook for about 10 minutes. Add the noodles, cook for another 2 minutes and remove from the heat. Add the cashews and serve hot.