Rice Noodles with Shrimp and Chicken

Ingredients

• 200 g rice noodles
• 3 cloves garlic
• 1 onion
• 250 g shrimp (pre‑cooked)
• 250 g Chicken breast fillet
• 1 red chili pepper (to taste)
• 3 tbsp vegetable oil
• 150 ml Vegetable broth
• 2 tbsp oyster sauce
• 2 tbsp Soy sauce
• Salt
• Pepper
• 2 stalks coriander
• 2 Spring Onions
• 150 g cashews (unsalted, roughly chopped)','1 lime

Instructions

1. 1.

   Cook noodles according to package instructions, drain, rinse with cold water and set aside. Peel and finely chop onion and garlic. Wash chili, halve it, remove seeds, slice into thin rings. Rinse chicken breast, pat dry, cut into strips and marinate in soy sauce. Pat shrimp dry. Trim spring onions, wash and finely slice the white part; cut the green part into diagonal rings. Cut lime into eight wedges.

2. 2.

   Heat oil in a wok, add chicken strips, sear until browned, remove from wok and season with salt. In remaining oil sauté chili, onion and garlic, add shrimp, cook briefly, then pour in broth and simmer for 2 minutes. Add noodles and chicken, mix well with oyster sauce, soy sauce, salt and pepper. Stir in spring onions, warm through. Serve garnished with lime wedges and cashews.