Chicken cashew and hokkien noodle stir fry

Chicken cashew and hokkien noodle stir fry




  • 900 grams hokkien noodles
  • olive or canola oil spray
  • 400 grams chicken breast fillets, thinly sliced
  • 3 spring onions, sliced
  • 1 carrot, sliced
  • 1 red capsicum, sliced
  • 200 grams snow peas, halved
  • 400 grams baby corn, cut lengthways
  • 1/2 cup MAGGI Authentic Thai Sweet Chilli Sauce
  • 2 tablespoons MAGGI Fish Sauce
  • 2 tablespoons lemon juice
  • 50 grams cashews



  • Place noodles in a large heatproof bowl and cover with boiling water.
  • Leave to stand for 2 minutes, gently using a wooden spoon to separate strands.
  • Drain well and set aside.
  • Spray a wok with oil and heat.
  • Add chicken and stirfry in batches until browned and tender; set aside.
  • Add spring onion to the wok with 1 tablespoon water; stirfry until tender.
  • Add vegetables and stirfry until soft, then add noodles.
  • Add combined chilli sauce, fish sauce and lemon juice to wok and toss to coat noodles and vegetables.
  • Cook for 3 minutes or until heated through.
  • Return chicken to wok and cook for 2‰ to 3 minutes or until heated through.
  • Serve sprinkled with cashews.
  • Garnish with coriander leaves, if desired.

Serving Suggestions


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