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Honey soy chicken with noodles recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Create a flavorful and speedy 20-minute meal by tossing egg noodles with Asian vegetables and your delicious leftover slow cooker sticky cashew nut chicken.
Ingredients:
  • 160g dried egg noodles
  • 1/2 batch slow cooker cashew nut chicken (see notes)
  • 18.20 gm peanut oil
  • 100g snow peas, trimmed halved lengthways
  • 125g pkt baby corn, sliced lengthways
  • 57.20 gm honey
  • 21.00 gm light soy sauce
  • Thinly sliced green shallots, to serve
  • Thinly sliced red chilli (optional), to serve
Instructions:
  • Boil the noodles in a large saucepan for 6 minutes until tender. Drain and rinse with cold water. Drain again.
  • Place the chicken in a microwave-safe bowl and heat for 3 minutes, or until hot.
  • Once the chicken is warming, heat oil in a wok over high heat. Stir-fry snow peas and corn for 1 minute. Add 60ml (1/4 cup) water and stir-fry for 5 minutes until vegetables are tender and water evaporates. Mix in honey and soy, then add chicken and noodles, tossing well to combine with tongs.
  • Sprinkle noodles with shallot and chili before serving.

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