I love the speed and ease of cooking with a wok. My recipe for Chicken Cashew Stir-fry with Noodles is a breeze to prepare. Once all the ingredients are chopped, they go straight into the wok and everything cooks rather quickly. The sweet hoisin sauce and toasted sesame oil give this dish its slightly sweet and nutty flavours while the cashews provide a contrasting texture. Add the convenience of ready noodles and you’ve got some seriously good comfort food. So wok this way!
Do you love peanut sauce as much as I do? It goes so well with noodles so I created a peanut-ginger sauce for this recipe, which uses crunchy peanut butter for extra texture.
I wanted to use vibrant, crisp vegetables for this stir fry so I chose spring onions, and both green and red peppers (but you can choose yellow or orange ones too!) I added garlic for extra flavour and lots of ginger to enhance the peanut butter’s flavour.
A drizzle of sesame oil prepared the stir-fried vegetables for the dish’s nutty flavours. The prawns were enhanced by the soy sauce and Thai fish sauce, which blended perfectly with the baobab peanut butter. And because it’s crunchy, the finished dish looks and tastes like you added a sprinkle of peanuts at the end, but without the hassle of chopping them and/or roasting them.