½ tsp olive oil
1 small brown onion, halved, thinly sliced lengthways
200g skinless chicken breast fillet, cut into 3cm cubes
2 tsp ground garam masala
½ tsp ground turmeric
Pinch ground chillies (optional)
25g unsalted dry roasted cashews, finely chopped
125ml (½ cup) TCC Light Coconut Milk
½ tsp Massel Salt Reduced Chicken Style Stock Powder
80ml (1⁄3 cup) boiling water
150g green beans, trimmed, diagonally sliced
1 large zucchini, cut into 2.5cm chunks
60g dried rice stick noodles
1 tsp fish sauce
Freshly squeezed juice of ½ lime
1 Tbsp brown sugar
Coriander leaves, to serve
Heat oil in a large wok over a medium heat. Add onion and cook, stirring, for 6-7 minutes or until onion begins to soften. Add chicken and spices. Increase heat to high and cook, stirring, for 1-2 minutes or until chicken changes colour. Add cashews, coconut milk and combined stock powder and water. Cover and bring to a simmer over a medium heat.
Reduce heat to medium-low and cook, covered, for 5 minutes, stirring once. Add beans and zucchini. Cook, uncovered, for a further 10 minutes or until vegetables are just tender and chicken is cooked through.
Meanwhile, cook noodles in a small saucepan of boiling water for 3-4 minutes or until tender. Drain well and set aside.
Add noodles to chicken mixture and toss to combine. Add fish sauce, lime juice and sugar and stir to combine. Divide mixture between shallow serving bowls. Sprinkle over coriander leaves and serve.