2 Servings 15 min Cook
2 Cup chopped Broccoli
2 Small (3" long) Scallions
1 Clove Garlic
1 Tbsp Ginger Root
6 1/2 Oz Chicken Breast
2 Tbsp Corn Flour
1/4 Tsp Salt
2 Tbsp Cashew Nuts
3 1/2 Oz Egg Noodles
2 Tsp Olive Oil
1 Tbsp Soy Sauce
1/2 Oz Yellow Bean Stir Fry Sauce
1/2 Tbsp Rice Wine Vinegar
5 Tbsp Water
1/2 Tsp Sesame Oil
Chop the broccoli into bite sized pieces and slice the spring onion, separating the whites and greens.
Peel the garlic and finely dice.
Peel the ginger using the edge of a spoon and grate or finely dice.
Cut the chicken into thin strips and toss in the cornflour and 1/4 tsp salt.
Lightly crush the cashew nuts.
Toast in a dry pan for a few minutes until golden.
Watch closely as they can burn quickly.
Boil a large pot of water for the noodles and broccoli.
Boil the noodles for 4 minutes until just cooked and add the broccoli for the last 2 minutes.
Drain, run under cold running water and put back in the pan covered with cold water.
Heat the olive oil in a frying pan over a medium heat.
Add the chicken and cook for approximately 5 minutes until crispy and cooked through.
Remove from the pan.
In a bowl mix together the soy sauce, yellow bean sauce, rice vinegar and 5 tbsp of water.
Add to the now empty frying pan the whites of the spring onions, garlic, ginger, and sesame oil and cook for 1 minute.
Add the chicken back to the pan along with the sauce and mix everything together.
Drain the broccoli and noodles and add to the frying pan.
Warm everything through.
Serve topped with the toasted cashew nuts and the greens of the spring onions.