I was lucky enough to grow up in Malaysia which exposed me to some of the most amazing cuisines and flavours in the world! Malaysia is a melting pot of cultures with (the large expat crowd aside) Malays, Chinese & Indians making up the local population. One of my favourite local dishes is Chinese Chicken and Cashew Nuts so I decided to add my own twist to the recipe by throwing in some simple egg noodles!
Ingredients (Serves 3)
2 Chicken Breasts
1 Red Pepper
1 Red Onion
Long Stemmed Broccoli
1 Large Clove Garlic
A Handful of Cashew Nuts
A Handful of Dried Chillies
Reduced Salt Soy Sauce
Thick Soy Sauce
1 Tablespoon Brown Sugar or Honey
Slice the onion and red pepper length-wise, chop the garlic clove and long stemmed broccoli (normal broccoli will do just fine) and cut the two chicken breasts into small cubes and set aside.
Heat about two tablespoons of vegetable oil in a large wok and quickly stir-fry a handful of cashew nuts until they go slightly brown. Remove the cashew nuts and set aside.
Once you have set aside the cashew nuts, throw in the sliced onion and garlic clove and stir-fry until they go brown. Then add the two diced chicken breasts until cooked through. While the chicken is cooking, pour some reduced salt soy sauce (to taste) and one tablespoon brown sugar (or honey). I add soy sauce not only for the flavour but also because it means I don’t need to add any salt.
Once the chicken has cooked through, add the long stemmed broccoli, red pepper, cooked cashew nuts and a handful of dried chillies into the wok followed by a generous amount of thick soy sauce. Again, this is really to your taste as the more thick soy sauce you add, the richer the flavour. While the vegetables are cooking, in a deep sauce pan, prepare the egg noodles by covering them in boiling water for about five minutes
Once the egg noodles have cooked through, add them to the wok along with some more thick soy sauce so that all the ingredients have taken in the rich flavour
And voila! Your chicken and cashew nut noodles is ready!
Super easy and super quick to make with ingredients that are not that hard to find in most supermarkets. The thick soy sauce I specifically picked up on my last trip back to Malaysia, but again, I don’t think it’s that hard to find in any local or oriental supermarket.
On a side note, if you’re ever in Kuala Lumpur, you must stop by this place, notorious for a finger-licking good Chinese meal and my inspiration for today’s recipe!