Olive oil 1 onion, sliced into thick chunks 4 cloves garlic , sliced finely 1 red chilli , sliced finely ½ cup spring onion 2 teaspoon crushed red chilli flakes½ cup cashew nuts ⅓ cup peanuts 4 tablespoon sesame seeds125ml Soy, Honey & ginger sauce (can be found at Woolies) 125ml Worcester sauce ⅓ cup thai fish sauce 1 tablespoon honey3 Chicken breasts, cut into cubes Green, red & Yellow bell peppers, cubed into chunksChopped coriander for garnishing Egg noodles
1) Heat olive oil & add in onions and garlic 2) Add in red chilli, spring onions, chilli flakes & allow to cook with onions. 3) Add in cashews, peanuts & sesame seeds & allow to brown slightly. 4) Add the soy, worcester ,fish sauce and honey & leave to simmer for 2 minutes. 5) Add in the cubed chicken breasts & cook for 15 minutes/until chicken is cooked through.6) Lastly add in bell pepper chunks & cook for another 5-7 minutes. (pepper must still be slightly crunchy) 7) Add salt as needed8) Boil egg noodles in salted water with a drizzle of olive oil until soft (but still firm) & then drain. 9) Mix noodles with chicken & garnish with fresh coriander and more sesame seeds.