Fried Chicken, Mushroom Noodles with Smoked Cashew

Fried Chicken, Mushroom Noodles with Smoked Cashew

After a busy week, this is the bowl I come home to make for myself — quick, comforting, and so full of flavour. It takes just a few minutes to put together and can easily be adapted to whatever leftover veggies you have lurking in the fridge. It’s healthy-ish, deeply satisfying, and exactly what you want at the end of a long day.

Serves: 1
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

  • 100g rice noodles
  • 1 chicken fillet, at room temperature
  • 2 tbsp sunflower oil
  • Salt & pepper
  • 150g mushrooms, thinly sliced
  • Handful fresh coriander, roughly chopped
  • 1 spring onion, thinly sliced
  • Juice of ½ lime
  • 1 tsp sesame seeds
  • 2 tbsp Saucy Smoked Cashew 

 

Method

  1. Cook the noodles: Bring a saucepan of water to the boil. Once bubbling, cook the rice noodles according to the packet instructions. Drain and rinse under cold water to stop them sticking together.
  2. Prep and fry the chicken: Flatten the chicken fillet using a rolling pin until about 1.5cm thick all over. Season generously with salt and pepper. Heat a frying pan over high heat and add the sunflower oil. Once hot, fry the chicken for about 2.5 minutes on one side, then flip and cook for another 2–2.5 minutes, depending on thickness. Transfer to a plate, squeeze over a little lime juice, and let it rest for 5 minutes before slicing.
  3. Cook the mushrooms: In the same pan (don’t clean it, keep all those flavours), fry the mushrooms over medium heat with a pinch of salt. Cook for about 3 minutes, until golden and slightly crisp.
  4. Finish the noodles: Add the cooked noodles back into the pan with the mushrooms. Stir through 1 heaped spoonful of Smoked Cashew, another squeeze of lime, and a pinch of salt. Toss everything together until the noodles are warmed through and glossy.
  5. Plate and serve: Transfer to a bowl. Top with the sliced chicken, spring onion, fresh coriander, sesame seeds, and an extra spoonful of Smoked Cashew for good measure.

 

Saucy Smoked Cashew gives a nutty, slightly smoky kick — perfect for finishing off noodles, rice bowls, or even as a dip.

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