Ingredients Jump to Instructions ↓

  1. 12 ounce(s) rice noodles or thin spaghetti

  2. 3 (boneless, skinless) chicken breasts , sliced into thin strips 1 tablespoon(s) cornstarch

  3. juice of 1 lemon

  4. 1 tablespoon(s) vegetable or olive oil

  5. 1 bunch(es) green onions

  6. 3 ounce(s) cashew nuts

  7. 1/4 cup(s) fresh basil leaves

  8. salt and pepper , to taste

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions. Drain and set aside.

  2. Sprinkle chicken strips with cornstarch and pour half the lemon juice over them. In a large skillet or wok, heat the oil over medium-high heat until hot, then add chicken. Cook 2 minutes. Add green onions and cashews and cook, stirring constantly, 3 to 5 minutes longer, until chicken is almost cooked through.

  3. Add noodles to skillet and stir. Pour in remaining lemon juice and fresh basil; mix well. Cook until chicken is cooked through and noodles are hot. Season with salt and pepper, and serve immediately.


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