4 portions egg noodles
1/2 dl rapeseed oil
500 g chicken fillet cut into smallish pieces
250 g broccoli as florets
250 g carrots sliced thinly
1 red onion as thin boats
12 fresh mushrooms, sliced
1 red pepper, cubed
1 yellow pepper, cubed
1/2 dl white wine vinegar
1/2 dl Dansukker Light Syrup
1/4 dl rapeseed oil
1 tsp sambal oelek
2 cloves of garlic, grated
1 pinch of salt
1 dl cashew nuts
Prepare the egg noodles according to the instructions on the packet. Heat the oil in a wok or other suitable pan and fry the chicken pieces. Add the broccoli, carrots, onion and mushrooms, and fry them. Add the peppers and noodles. Mix together the ingredients for the sauce and pour into the wok. Stir to mix. Sprinkle with nuts and serve.
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