Peanut Noodle Stir-Fry
Number of servings: 4
Cost per serving: R49
Meal Total: R196
200 grams of noodles (egg noodles or stir-fry)
1 to 2 teaspoons salt
60 grams of salted cashews
300 grams chicken breast, thinly sliced
3 tablespoons oil
2 teaspoons garlic, finely chopped
1 teaspoon ginger, finely chopped
2 red chillies
1 large brown onion, thinly sliced
1 large carrot, thinly sliced
1 red pepper/capsicum, thinly sliced
6 tablespoons peanut sauce (homemade or store-bought) for the homemade recipe click here: homemade peanut sauce
1 tablespoon soy sauce
20 grams fresh basil
100 grams mung bean sprouts
100 grams spring onion
1 lemon (optional)
Step 1: Cook noodles according to instructions on the packaging.
Step 2: Remove 1 cup of the pasta water and set aside.
Step 3: Drain the rest of the pasta and rinse with cold water.
Step 4: Place a large wok, pan or pot over a high heat.
Step 5: Add cashews and toast for 3 to 5 minutes.
Step 6: Remove cashews from the pan and set aside.
Step 7: Add 1 tablespoon of oil.
Step 8: Add chicken and 3/4 teaspoon salt.
Step 9: Fry the chicken until it's cooked and brown on both sides (about 5 to 7 minutes).
Step 10: Remove chicken from the pan and set aside.
Step 11: Add the rest of the oil.
Step 12: Add onion and fry till soft and slightly charred.
Step 13: Add chilli, garlic and ginger and fry for about 30 seconds.
Step 14: Next, add red pepper/capsicum and carrots.
Step 16: Close the lid and cook till the veggies are nice and tender (it still needs to be a little crunchy).
Step 17: Add back the chicken, cooked noodles, and sauces and cook for 5 minutes with a closed lid.
Step 18: If the noodles look a bit dry, add 1/2 to 1 cup of water of the reserved pasta water
Step 19: Add the cashews, basil, mung bean sprouts and half of the spring onion.
Step 20: Give it a good mix, taste and check if more salt is required, Then turn off the heat.
Step 21: Serve immediately with a squeeze of fresh lemon juice, more chilli and spring onion.