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A family favourite that mixes succulent strips of chicken with a zesty, hot and sour sauce. The inclusion of whole cashew nuts adds a satisfying crunch.
1 cup dried noodles
2 large lemons, zest grated and juiced
1 1⁄2 tablespoons cornflour
1⁄2 cup diluted salt-reduced or homemade chicken or vegetable stock
1 tablespoon salt-reduced soy sauce
2 teaspoons caster sugar
1⁄2 teaspoon chilli flakes, or to taste
1⁄2 cup unsalted cashew nuts
2 1⁄2 tablespoons vegetable oil
2 small onions, finely chopped
2 garlic cloves, crushed
500 g skinless chicken breast fillets, cut into thin strips
1 cup broccoli, cut into small florets
25 g fresh ginger, peeled and finely chopped
1⁄3 cup chopped fresh coriander
1 Bring a large saucepan of lightly salted water to the boil. Add the noodles and boil for about 6 minutes, or according to the packet instructions, until soft.
2 Meanwhile, make up the lemon juice to 1⁄2 cup (125 ml) with water, if necessary, then blend with the cornflour in a bowl or jug until smooth. Stir in the stock, soy sauce and sugar, then add the lemon zest and chilli flakes. Set aside.
3 Heat a wok or large frying pan over a high heat. Add the cashew nuts and stir for about 1 minute until browned in places. Tip them out and set aside.
4 Return the wok to the heat and add the oil, swirling it around to coat the sides. Add the onions and garlic and stir-fry for 3 minutes or until tender. Add the chicken pieces and stir-fry for 2–3 minutes until the chicken is cooked through and beginning to brown.
5 Pour in the reserved lemon-flavoured sauce and add the broccoli florets and ginger. Bring to the boil, then cover and simmer for 4–5 minutes until the broccoli florets are tender but still crisp.
6 Drain the noodles well, then add them to the wok. Use two large forks to mix them in with the other ingredients. Scatter the coriander and cashew nuts over the top, then serve.
