So it's that time of year.
The time when try as I might, I often miss that coveted natural light for photographs.
And by often, I mean always.
Or at least almost so.
These pictures don't come close to showcasing what a good dish Donna Hay's Chilli Cashew Chicken Noodles was. Lots of flavors. Layers of flavors since you cook the chilli and onion in sugar, then cook the salty/savory components, then add them together. Red bell pepper, soy sauce, lemon juice, and cilantro (I used parsley) are also involved.
Oh yeah. And fish sauce. The rankest smelling stuff ever. It gags me when I open the bottle. But it makes things taste so good, I hold my breath and use it anyway.
We all liked this dish and I hoarded the leftovers for lunch. (So there!)
I don't often cook Asian inspired dishes.
And by often, I mean almost never.
I'm glad this week's I Heart Cooking Clubs theme gave me that push to cook something Asian. It was my first time cooking/eating rice noodles.
We'll make this again. Next week, in fact.
For the recipe, see Donna Hay's website.
A couple of my IHCC partners in crime have made this dish in the past for another project, Donna Hay Wednesday.
See it @ Bizzy Bakes
See it @ Tea & Scones