Chicken Cashew Noodle Stir fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
- 5 bundles of Mung Bean Glass noodles or vermaselli ( can replace with rice vermaselli but ther will be more carb calories)- 2 1/2 large red bell peppers ( part of the bell pepper alotment you can subtitute hot peppers for spice)- 3/4 cup of oaster sause (works better with vegitarian oyster sause made from mushrooms if you can get it )- 2 cup broccoli cooked ( use leftovers)- 2 cup Raw Cashew nuts - 2 or 3 cloves of garlic (to taste)- 1 cup raw carrots- 1tbsp of seseme oil - canola cooking spray (to dust conture of pan)-optional pok-choi or fresh bean sprouts ( about 2 handfulls of either)
1. turn stove element to 7 and wait for your large pan or wok to heat up while you start chopping vegtables.
2. once pan is hot, lightly coat pan with canola cooking spray and dribble the seseme oil all arround the pan's surface
3. toss in choped raw carrots ( and the broccali if you don't have leftovers) stir and toss for 1 min
4. add cashews and thinly shedded chicken thigh to cook for 2 minutes or untill they turn a darker shade without any charing
5. toss in crushed or finely choped garlic along with the chopped mushrooms, red peppers, cooked broccalli and pok-choi (if you have any)
6. stir, flip and cook for 1-2 minutes or until the mushrooms are soft, the garlic is clear and the carrots and cashews are just starting to show small char marks
7. add oyster sause and if desired the bean sprouts then stir every time it starts to bubble for 2 min. While that is cooking put a bundle of dry vermacelli / noodles in each person's bowl and set a kettle on for 5 cups of boiling water.
8. if things still look a little dry add up to 1/4 cup of warm water to your pan or wok.
9. Take pan off heat and cover untill ready to serve.
10. add boiling water to each bowl and try to cover the dry vermacelli as much as posible.
11. as it softens break up the vermaselli so it is complely sumerged in hot water
12. drain each bowl individually and replace noodles in bowl
13. add 1/5 of the meat veg and sause mixture on top of the noodles in each bowl
================ and you're done!==============
makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user MADDY.WATT.
2. once pan is hot, lightly coat pan with canola cooking spray and dribble the seseme oil all arround the pan's surface
3. toss in choped raw carrots ( and the broccali if you don't have leftovers) stir and toss for 1 min
4. add cashews and thinly shedded chicken thigh to cook for 2 minutes or untill they turn a darker shade without any charing
5. toss in crushed or finely choped garlic along with the chopped mushrooms, red peppers, cooked broccalli and pok-choi (if you have any)
6. stir, flip and cook for 1-2 minutes or until the mushrooms are soft, the garlic is clear and the carrots and cashews are just starting to show small char marks
7. add oyster sause and if desired the bean sprouts then stir every time it starts to bubble for 2 min. While that is cooking put a bundle of dry vermacelli / noodles in each person's bowl and set a kettle on for 5 cups of boiling water.
8. if things still look a little dry add up to 1/4 cup of warm water to your pan or wok.
9. Take pan off heat and cover untill ready to serve.
10. add boiling water to each bowl and try to cover the dry vermacelli as much as posible.
11. as it softens break up the vermaselli so it is complely sumerged in hot water
12. drain each bowl individually and replace noodles in bowl
13. add 1/5 of the meat veg and sause mixture on top of the noodles in each bowl
================ and you're done!==============
makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user MADDY.WATT.
Nutritional Info Amount Per Serving
- Calories: 680.8
- Total Fat: 3.3 g
- Cholesterol: 57.3 mg
- Sodium: 439.5 mg
- Total Carbs: 147.9 g
- Dietary Fiber: 10.2 g
- Protein: 17.1 g
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