This high-carb, protein-packed dish can be on the table in 20 minutes and can help you refuel after exercise
Prep:10 mins
Serves 2
100g cashew nut butter2 tbsp low-sodium soy sauce2 wholewheat egg noodles nests1 tbsp vegetable oil2 garlic cloves, finely chopped1 red chilli, finely chopped (deseeded if you don’t like it too hot)2 chicken breasts, cut into 1cm-thick strips120g thin-stemmed broccoli, halved1 carrot, cut into matchsticks20g unsalted cashew nuts, roughly chopped4 spring onions, sliced on the diagonal
STEP 1In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.STEP 2Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.STEP 3Heat the oil in a wok or large frying pan over a medium-high heat. Add the garlic and chilli, and fry for 2 mins until softened and aromatic.STEP 4Add the chicken and broccoli to the wok. Fry, stirring frequently, for 5-6 mins until both are tender. Drain the noodles and add them to the wok along with the carrot. Toss everything together well with a pair of tongs so that the noodles are heated through. Take the pan off the heat and stir through the cashew sauce. STEP 5Serve immediately, topped with the cashew nuts and spring onions.
