- K&N’s Chicken Tikka Chunks - 400gm
- Egg noodles - half pack
- Cashew - 1/4 cup
- Red chillies – 3; dry
- Green bell pepper - 1/2 cup; thinly sliced
- Red bell pepper - 1/2 cup; thinly sliced
- White sesame seeds - 1 tsp
- Oil - 1 tbsp
- Spring onion - 1 tbsp; chopped
- Oil - 1 tbsp
- Garlic - 1 tsp; minced
- Ketchup - 1 cup
- Vinegar - 2 tbsp
- Sriracha sauce - 2 tbsp
- Salt - 1 tsp
- Chilli flakes - 1 tbsp
- Red chili powder - 1 tsp
- Sugar - 1 tsp
For Sauce:
Add a pinch of salt and oil and boil egg noodles in hot water. Drain and rinse with cold water.
Toss with a bit of oil to keep them from sticking. Set aside.
Prepare K&N’s Chicken Tikka Chunks as per instructions on pack. Set aside
In a wok heat oil and fry cashews for a minute, take them out.
In another wok add oil and sauté garlic for a minute then add whole red chillies and fry.
Add ketchup, vinegar, sriracha, salt, chilli flakes, red chilli powder, sugar, and cook for 3 to 4 minutes.
Add green and red bell peppers. Sauté for a minute.
Add boiled egg noodles, cashews, and prepared K&N’s Chicken Tikka Chunks to the wok.
Stir until everything is coated in the sauce evenly.
Remove wok from heat. Dish out and garnish noodles with spring onion and sesame seeds. Serve.
