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Chicken and Cashew Noodles (Gluten Free, Dairy Free)
Cooking Method
Stove Top
Cuisine
Thai
Courses
Dinner
Time
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 mins
Servings
2
Best Season
Summer
Ingredients
150
grams rice noodles
1
chicken breast
(cut into small cubes)
1
egg
1
small onion
(finely chopped)
1
red pepper
(finely chopped)
1
garlic clove
(minced)
1
tablespoon cashew nuts
(finely chopped)
1
tablespoon brown sugar
2
teaspoons fish sauce
2
tablespoons sweet chilli sauce
(double check it is gluten and dairy free)
110
milliliters water
Instructions
Place the rice noodles in a bowl of bowling water for about 8 minutes, drain away the water and set the rice noodles aside
In a small saucepan fry the garlic, pepper and onions for a couple of minutes in a little oil
Stir in the sweet chilli sauce, water, sugar and fish sauce
Bring to the boil then set aside to use later
Add some olive oil to a wok and stir fry the chicken for 5 minutes on a high heat
Turn down the heat to medium and stir in the beaten egg
Cook for a couple of minutes
Stir in the cooked rice noodles and the sauce you made earlier
Add in the cashew nuts
Cook for a further minute and then serve
Keywords:
gluten free dinner ideas, gluten free noodles