Chicken, Mushroom & Cashew Crunch
SERVES: 4 DIFFICULTY: Easy
300g skinless chicken breast, cubed
180g Hakubaku Organic Ramen
2 sticks celery, diced
1 carrot, peeled and diced
1/2 chinese cabbage, cut into thin strips
1 onion, cut into chunks
4 mushrooms, sliced
3 garlic cloves
1/2 cup cashews
1 chilli, hot
1 tsp each ginger – grated, chicken stock powder
1 soy sauce
1 tsp each oyster sauce, sesame oil
fresh coriander, chopped
If you have a mortar & pestle, place peeled and chopped garlic, chopped chilli, ginger and half of the coriander into it, with the rock salt and mix to a paste.
Heat wok, add oil and when hot, put half of the paste mix in and fry for about 1 minute, then add the chicken pieces, stirring until cooked. Remove from pan temporarily.
Now fry the onions, along with the rest of the paste mix, until onions just start to cook, add the celery, carrot and mushrooms, stirring regularly, and cook for about 4 to 5 minutes.
Then add the sesame oil,black pepper, the chicken stock powder and about 1/2 cup of water, now toss in the chicken pieces and the chinese cabbage, stir through and place a lid on for about 4 minuntes, or until cabbage has wilted. If needed you can add a little more water.
Now add the Soy Sauce and Oyster Sauce stir through. Add the Ramen Noodles prepared as per the pack, stir through, sprinkle cashews over and decorate with some more chopped coriander.
Its ready to serve.