Soy and Basil Chicken Noodles

by

Tenina Holder

Posted November 29, 2017 (Last updated January 12, 2022)

Serves

6

Total Time

19mins

Calories

601

The quickest, yummiest dish on the block. When in a hurry, get these soy and basil chicken noodles on the go go!

*Thai basil can be easily substituted with regular basil leaves in this recipe.*

recipe-image
    Ingredients

  • Onion icon
    Onion1halved
  • Garlic clove icon
    Garlic clove4peeled
  • Chicken thighs icon
    Chicken thighs6diced - 1 cm
  • Cashew nuts icon
    Cashew nuts1 handfulroasted
  • Water icon
    Wateras neededhot
  • Extra virgin olive oil icon
    Extra virgin olive oil30 g
  • Fish sauce icon
    Fish sauce2 tablespoons
  • Dark soy sauce icon
    Dark soy sauce1 tablespoon
  • Oyster sauce icon
    Oyster sauce1 tablespoon
  • Tamari icon
    Tamari1 tablespoon
  • Coconut sugar icon
    Coconut sugar2 tablespoons
  • Water icon
    Wateras needed
  • Thai basil icon
    Thai basil1 handful
  • Egg noodles icon
    Egg noodles300 g
    Method

  • 1. Add onion, garlic clove and extra virgin olive oil to the TM bowl
  • 2. Chop with MC in place - 4 sec, speed 6
  • 3. Scrape down sides of TM5 bowl
  • 4. Sauté - 6 min, Varoma, speed 2
  • 5. Then add chicken thighs, fish sauce, dark soy sauce, oyster sauce, tamari, coconut sugar and water (if needed) to the TM bowl
  • 6. Cook with MC in place - 8 min, Varoma, reverse gentle stir
  • 7. Then add cashew nuts and basil to the TM bowl and just stir through
  • 8. Add egg noodles to a clean heatproof bowl
  • 9. Cover with hot water
  • 10. Drain noodles and mix with chicken
  • 11. Serve immediately, this could also be served over steamed or fried rice

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