Carrot noodles with chicken
vegetable noodles with chicken.
- Prep Time: 15 min
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 1 person 1x
Ingredients
Scale
- 100 g organic chicken thigh
- tips: may substitute with vegan protein alternatives.
- 1 tbsp gluten-free soy sauce
- ½ red chili pepper, remove seeds, finely chopped
- 50 g sugar snaps or snow peas
- 30 g cashew nuts
- 1 spring onion
- ½ tbsp sunflower oil
- 100 g carrot noodles
- handful of fresh cilantro
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Instructions
- cut chicken into small cubes or strips.
- marinade chicken with soy sauce & chilli peppers.
- steam sugar snaps or snow peas until al-dente.
- tips: may steam veggies with a sieve above a pan of boiling water.
- roast cashew nuts in frying pan until golden brown and set aside.
- cut spring onion into small rings.
- heat oil in wok, stir fry chicken with marinade sauce until almost ready, about 8 minutes.
- add carrot noodles with a splash of water into wok, cook until noodles are al-dente, this will take a few minutes.
- add green veggies, cashew nuts, & partial chopped spring onion, stir to warm up briefly.
- present noodles with extra spring onions & cilantro on top.
Notes
Based on a recipe from I Love Health.
Find it online: https://withaddedlove.com/carrot-noodles/
