Rustle up this speedy noodle dish with chicken, cashews, carrots and red peppers in under 25 minutes – it's gluten-free and high in protein
Based on 4 servings, adjust as needed.
Prepare all your raw ingredients as per the instructions in the ingredients list.
Mix together the light soy, miso paste, dark sugar, ginger paste and flour plus 1 tbsp of water (if cooking for 4) in a small bowl and set aside.
Cook the dried noodles following pack instructions, then set aside.
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 5 mins until just cooked through.
Add the cooked rice noodles and toss to combine. Pour in the sauce you made earlier and add the cashews, then continue to stir-fry until everything is well coated and a little sticky. Ensure everything is hot and the chicken is well cooked. Finish with a sprinkling of chilli flakes, if using and the chopped spring onions.