If you love a quick, no-fuss stir-fry, this Cashew Chicken Hokkien Noodles is about to be your new go-to. Juicy chicken, crunchy cashews, and bouncy Hokkien noodles all tangled up in a glossy, sweet-savoury sauce—yep, it’s as good as it sounds! This one’s all about big flavours and satisfying textures, and the best part? It comes together in under 20 minutes. Perfect for a busy weeknight dinner or a next-level work lunch. Because who says fast food can’t be ridiculously tasty and homemade?
Marion’s Kitchen Cashew Chicken Meal Kit
– CASHEWS
– BABY CORN
– STIR-FRY SAUCE
300g hokkien noodles
1 cup trimmed sugar snap peas
1 capsicum, cut into strips
250g thinly sliced chicken breast
2 tbsp vegetable oil
- Drain the BABY CORN from the package and set it aside.
- Heat a wok over high heat and add the vegetable oil. Toss in the capsicum, baby corn, and sugar snap peas, stir-frying for about a minute until the veggies are slightly tender yet still crisp.
- Add the sliced chicken to the wok, stir-frying until it’s cooked through and no longer pink.
- Throw in the hokkien noodles and give everything a good toss to get some charred edges on the noodles, adding to the flavour.
- Stir in the STIR-FRY SAUCE, tossing everything together until the noodles and veggies are well-coated and everything is heated through.
- Once everything is well mixed and the sauce has absorbed into the noodles, top with CASHEWS then serve up your Cashew Chicken Hokkien Noodles and enjoy the perfect balance of crunch and flavour in every bite!
