Recipe may contain gluten, peanuts, tree nuts, fish and shellfish.
For a quick dinner ready in 20 minutes, combine egg noodles, Asian veg and leftover slow cooker sticky cashew nut chicken (see notes for recipe).
160g dried egg noodles
1/2 batch slow cooker cashew nut chicken (see notes)
1 tbsp peanut oil
100g snow peas, trimmed halved lengthways
125g pkt baby corn, sliced lengthways
2 tbsp honey
1 tbsp light soy sauce
Thinly sliced green shallots, to serve
Thinly sliced red chilli (optional), to serve
4 Method Steps
Step 1Cook the noodles(160g dried egg noodles) in a large saucepan of boiling water for 6 minutes or until tender. Drain. Rinse under cold water. Drain.
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Step 2Meanwhile, place the chicken (1/2 batch slow cooker cashew nut chicken (see notes)) in a microwave safe bowl and microwave for 3 minutes or until warmed through.
Step 3While the chicken is warming, heat the oil (1 tbsp peanut oil) in a wok over high heat. Add the snow peas (100g snow peas, trimmed halved lengthways) and corn (125g pkt baby corn, sliced lengthways) and stir-fry for 1 minute. Add 60ml (1/4 cup) water and stir-fry for 5 minutes or until the vegetables are tender and the water has evaporated. Add the honey (2 tbsp honey) and soy (1 tbsp light soy sauce) and stir to coat. Add the chicken and noodles and use tongs to toss well to combine.
Step 4Serve the noodles sprinkled with shallot (Thinly sliced green shallots, to serve) and chilli (Thinly sliced red chilli (optional), to serve) (if using).
Find the recipe for Slow cooker sticky cashew nut chicken here.