• 7 oz cashew nut butter
  • 4 tablespoons low-sodium soy sauce
  • 3 rice noodles nests
  • 2 tablespoons olive oil
  • 4 garlic cloves , finely chopped
  • 2 red chilli , finely chopped (deseeded if you don't like it too hot)
  • 4 chicken breasts , cut into 1cm-thick strips
  • 8.5 oz thin-stemmed broccoli , halved
  • 2 carrot, cut into matchsticks
  • 1.5 oz unsalted cashew nuts, roughly chopped
  • 8 spring onions, sliced on the diagonal


Mix the cashew butter, soy sauce and 1 cup water together and set aside
Cook the noodles then drain and set aside in a bowl of cold water
Heat the oil in a large frying pan over a medium-high heat and add the garlic and chilli and fry for 2mins
Add the chicken and broccoli and fry for 5-6 mins until tender
Drain the noodles and add them to the pan with the carrots and heat through
Take the pan off the heat and stir in the cashew sauce
Serve topped with cashew nuts and spring onions