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Chicken, Ginger and Cashew Stir-fry with Coconut Noodles

Chicken, Ginger and Cashew Stir-fry with Coconut Noodles Recipe

  • 4¼ C vegetable stock or chicken stock
  • One 13½-oz can coconut milk
  • 1 lb thin egg noodles
  • 2 tbsp sesame oil
  • 1 tbsp sunflower oil
  • 6 large garlic cloves, peeled and finely chopped
  • 1 tbsp finely grated ginger
  • 1 lb chicken breasts, cut into thin strips
  • 1 carrot, peeled, cut in half lengthwise and very thinly sliced at an angle
  • 5 oz snow peas, cut in half at an angle
  • 9 oz mushrooms, sliced
  • 5 oz unsalted cashew nuts or peanuts, toasted and roughly chopped
  • 3 tbsp chopped fresh cilantro
  • Salt and freshly ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 788kcal (39%)
Total Fat 41g (63%)
Saturated Fat 16g (82%)
Cholesterol 112mg (37%)
Total Carbohydrate 73g
Dietary Fiber 6g
Sugars 5g
Protein 38g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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