Roasted cauliflower dhal with homemade gluten-free naan
Pack in four of your 5-a-day with a bowl of these spiced veggie lentils. Make your own gluten-free naan to scoop it up, or use shop-bought
Chicken & cashew noodles
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 5
Skip to ingredients
- 250g dried flat rice noodles
- 1 tbsp garlic-infused oil
- 2 red pepperschopped into thin strips
- 2 medium carrotsthinly sliced on the diagonal
- 2 chicken breastschopped into thin strips
- 150g cashews
- ½ tsp dried chilli flakes(optional)
- 1 sliced spring onionsand chopped coriander, to serve
For the sauce
- 4½ tbsp gluten-free soy sauce
- 1½ tsp gluten-free white or red miso paste
- 1 tsp ginger paste
- 1½ tbsp dark brown sugar
- 1 tsp gluten-free plain flour
Nutrition: Per serving
- kcal668
- fat23g
- saturates4g
- carbs71g
- sugars16g
- fibre8ghigh
- protein39g
- salt3.21g
Method
step 1
Mix together all the ingredients for the sauce with 1 tbsp water in a small bowl and set aside.
step 2
Cook the dried noodles following pack instructions, then set aside.
step 3
Place a large wok over a high heat and add the oil. Tip in the peppers and carrots and fry for a few minutes until lightly browned. Mix in the chicken and stir-fry until slightly golden, around 2 mins. Add the cooked rice noodles and toss to combine. Pour in the sauce and add the cashews, then continue to stir-fry until everything is well coated and a little sticky. Finish with a sprinkling of chilli flakes, if using, spring onions and the chopped coriander.
