Ingredients 100 g noodles (I used rice noodles, but any noodle would work)
500 g chicken breasts, cut into strips
Juice of 2 lemons
Zest of 2 lemons
1½ tbsp cornflour
½ cup chicken soup or chicken soup 1 tbsp soy sauce
2 tsp sugar
½ tsp chilli flakes
½ cup cashew nuts, unsalted
2½ tbsp oil
2 shallots, finely diced
2 garlic cloves, crushed
250 g broccoli, cut into small pieces
20 g ginger
20 g coriander, optional
Boil the noodles as per packet instructions.
Make up the lemon juice to ½ cup with some water, if need be.
Blend this with the cornflour until smooth.
Stir in the chicken stock (you can use bought stock if you prefer), soy sauce and sugar.
Add the lemon zest and chilli flakes, and set aside.
Heat a wok over high heat, and dry fry the cashews, stirring, for about a minute or 2, until they are starting to brown. Be careful as they will burn easily. Set aside.
Turn off heat when cashews just start to go brown
Add the oil to the wok and add the shallots and garlic and fry for about 3 - 5 minutes.
Add the chicken pieces and stir fry for about 2 minutes or until the chicken is almost cooked through.
Pour in the made up lemon sauce.
Add the broccoli pieces and the ginger.
Bring to the boil, cover and simmer for about 3 minutes or until the broccoli is just starting to go soft - it is still supposed to be crunchy however.
Drain the noodles and add them to the wok.
Mix the noodles in with the rest of the ingredients, and simmer for about 3 - 5 minutes.
If using, put the coriander on top, and add the cashews.