Chilli Chicken Noodles With Coriander Pesto

• 1 cup coriander, chopped
• 12 cup parmesan cheese, shaved
• 13 cup cashews, raw and toasted
• 2 garlic cloves, chopped
• 23 cup vegetable oil
• 1 tablespoon oil, vegetable
• 550 g chicken breasts, trimmed
• 2 tablespoons sambal oelek
• 1 red onion, large and cut into thin wedges
• 250 g cherry tomatoes
• 375 g egg noodles, thin
• 100 g baby spinach leaves
• 2 tablespoons lemon juice

1. Process coriander, parmesan, cashews and garlic until smooth.
2. Cut each chicken breast into half, hoizontally.
3. Heat the 1 tblsp oil in a large frying pan over a moderate heat.
4. Cook chicken for 3 minutes each side or until cooked.
5. Transfer to a heatproof plate.
6. Brush with sambal oelek.
7. Cover with foil; rest for 5 minutes.
8. Slice.
9. Add onion and tomatoes to pan.
10. Cook and stir for 2 - 3 minutes or until onion softens.
11. Remove from heat.
12. Cook noodles in a large saucepan of boiling salted water, stirring occasionally for 3 minutes or until tender.
13. Drain; return to pan.
14. Add chicken, coriander pesto, tomato mixture, spinach leaves and lemon juice.
15. Season with salt.
16. (I only ever use Himalayan Crystal Rock Salt now days - google it to see why).
17. Toss to combine.
18. Spoon into shallow serving bowls.
19. Serve at once.

coriander, parmesan cheese, cashews, garlic, vegetable oil, oil, chicken breasts, sambal oelek, red onion, cherry tomatoes, egg noodles, baby spinach leaves, lemon juice

Taken from www.food.com/recipe/chilli-chicken-noodles-with-coriander-pesto-442910 (may not work)