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2 x chicken breast fillets cut into strips.
2 x egg noodle nests
500 g stir-fry mix
Olive oil for frying
2 tbls sesame oil
50 g cashew nuts
2 x small chillies, chopped
2 x cloves garlic, sliced
125 ml soy sauce
Salt and pepper
Cook noodles in boiling, salted water.
Strain and rinse noodles then set aside.
Season chicken strips with salt and pepper.
Heat wok and add 3 tbls of olive oil.
Add chicken to wok and fry until evenly browned.
Remove chicken from wok.
Wipe wok of excess oil – add whole cashews, toast lightly until golden brown and remove cashews from wok.
In the same wok, add 2 tbls of sesame oil, 1 tbls olive oil - heat until oil is hot and just smoking.
Add vegetables and fry vegetables for 1- 2 minutes, stirring regularly.
Add chillies, garlic, soy sauce and cook until vegetables are just cooked.
Add chicken, cashews, noodles to vegetables and cook until evenly heated for approximately 1 min.
Top with fresh coriander and extra toasted cashew nuts.
Serve and enjoy!