Chicken and Cashew Noodles

• dry flat rice noodles↗250g g
• garlic oil1 tbsp tbsp
• red pepper↗2

  sliced into thin strips

• carrot↗2 medium

  thin diagonal slices

• chicken breasts↗2

  sliced into thin strips

• cashews↗150g g
• dry chili powder↗½ tsp tsp

  (optional)

• sliced green onion1

  and chopped coriander for serving

• gluten‑free soy sauce↗4½ tbsp tbsp
• gluten‑free white or red miso paste1½ tsp tsp
• ginger paste1 tsp tsp
• dark brown sugar↗1½ tbsp tbsp
• regular gluten‑free flour↗1 tsp tsp

Step-by-step instructions

1. 1

   Mix all the sauce ingredients with 1 tbsp water in a small bowl and set aside.

2. 2

   Cook the dry noodles according to the package instructions, then set aside.

3. 3

   Heat a large wok over high heat and add the oil. Add the pepper and carrot, stir‑fry for a few minutes until they begin to brown. Add the chicken and stir‑fry until it turns lightly golden, about 2 minutes. Add the cooked rice noodles and toss. Pour in the sauce and add the cashews, continue stir‑frying until everything is well coated with the sauce and thickens slightly. Garnish with a pinch of dried chili powder (optional), green onion and chopped coriander.