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1 x 2cm Ginger, minced
2 Garlic Clove, minced
500g diced chicken breast
1 tsp (5ml) Extra Virgin Olive Oil
200g Vermicelli Noodles
½ cup Cashews
½ cup (125ml) Vegetable Stock
¼ cup (65ml) Tamari
1 tsp Chilli Flakes
2 Bok Choy
4 Spring Onion, thinly sliced
Combine ginger and garlic into a bowl with diced chicken breast.
Heat oil in a medium frying pan and fry chicken until lightly browned on each side.
Cover vermicelli noodles in boiling water and allow to soften for 5 minutes, drain and rinse with cold water.
Add cashews to a small dry frying pan and lightly toast. Set aside.
Heat a separate frying pan and add stock, tamari and chilli flakes. Add bok choy and spring onion, cooking until softened.
Combine vermicelli with bok choy and spring onion, pour in the liquid. Stir to combine all ingredients. Serve noodles topped with cashews.