Crispy Cashew Fried Chicken and Noodles

Fed 3

Ingredients

• 4 chicken breast, cut into thin strips
• 7 oz noodles (I used vermicelli rice noodles)
• 3 garlic cloves, sliced very thin
• 1 red bell pepper, sliced very thinly
• 1/3 cup of very finely sliced carrot
• 3 green onions, chopped
• 1/2 cup broccoli, cut into smaller cuts
• 1 fresh red chili, sliced
• 2 tsp sesame oil
• 3 tablespoons crushed cashew
• 3 tsp soy sauce
• 2 tsp rice wine vinegar
• 3 tsp eel or peanut or hoisin sauce
• 3 eggs, beaten (leave one egg for frying later)
• 1 cup rice flour
• 1 tsp finely ground cane sugar (can also us confectioner sugar)
• 1/cup of sunflower or any high heat content oil

Cooking

1. in a large pot, boil the noodles (for me was about 3 - 4 minutes), drain, rinse, drain and set aside until needed.
2. in a wok or high sided pan/pot, add the sunflower/high heat oil. dip the chicken strip in the flour and dredge well. dip them in the beaten egg and then again in the flour. deep fry chicken until crisp and golden browned. set aside until needed.
3. in a wok or large frying pan, add the sesame oil, the garlic, onion, broccoli, red chili, carrots and stir fry over medium-high heat for 3 minutes, while mixing and stirring. add in the noodles, soy sauce, rice vinegar and sugar. cook for another 3 minutes, while stirring and mixing well.
4. set noodles aside, but keep them in the hot wok/pan. in a separate pan/wok, add some sesame oil and the fried chicken. cook for 2 minutes on high while tossing well. add in the crushed cashew and stir fry for another 2 minutes. add in the hoison or eel or peanut sauce and toss and mix well, and stir fry for another 2 - 3 minutes on high. plate noodles or place them on a bowl, then add the chicken on top the noodles and if you saved 1 egg for frying, add fried egg on top.

bon appetit