Tangy, colorful and delicious, this dish brings a taste of island escape to the kitchen, even when you are stuck at homeAmit Donskoy| Related TopicsTip: No red curry sauce? Mix 1 tsp to 1 tbsp tomato paste with 1/4 tsp chiliAbout 2 liters water2 tbsp oilSaltAbout 1/2 large package, about 200 grams, thick rice noodles400 grams chicken breast1 cup, 140 grams, cornstarch4 tbsp oil, for frying1 View gallery Stir-fried rice noodles with chicken and cashews(Photo: Sarit Goffen)For the sauce:1 tbsp oil1/2 cup chopped onion2 garlic cloves, crushed1 cup chopped green onion1 cup chopped celery1 tbsp red curry sauce1 tbsp soy sauce, gluten-free if needed1/2 tsp sesame oil1 tsp grated ginger1 tbsp honey1/2 tbsp vinegar3/4 cup boiling waterFor serving: Toasted cashewsPour the water into a pot, add the 2 tablespoons oil and a little salt, and bring to a boil. Remove from the heat. Add the noodles and let stand for about 10 minutes, until softened. Drain and set aside to release liquid and cool slightly. If the noodles stick together, rinse them with water.Cut the chicken breast into cubes, transfer to a bowl, sprinkle with the cornstarch and mix well until fully coated.Heat the frying oil in a pan. Fry the chicken for about 3 minutes on each side, until partially cooked.Make the sauce: Heat 1 tablespoon oil in a clean pan, add the onion and garlic and fry for about 30 seconds. Add the green onion and celery and fry for another 30 seconds. Add the curry, soy sauce, sesame oil, ginger, honey and vinegar, reduce the heat to medium and mix well. Add the boiling water and bring back to a boil.Add the chicken to the pan, stir gently and cook for about 10 minutes. Add the noodles, cook for another 2 minutes and remove from the heat. Add the cashews and serve hot.Storage: Up to one day in the refrigerator.Comments