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Author Biography

Donna Hay is an Australian-based food stylist and writer. She was employed as the founding Food Editor of Marie Claire's Australian launch in 1995

SAMPLE RECIPE (pictured) Copyright © by Donna Hay.

chilli cashew chicken noodles

* 200g dried thick rice noodles
* 2 tablespoons peanut oil
* 2 onions, sliced into wedges
* 4 large red chillies, seeds removed and chopped
* ¼ cup (55g) white sugar
* 4 chicken breast fillets, sliced
* 1 red capsicum, sliced
* ¾ cup (115g) unsalted roasted cashews
* 2 tablespoons fish sauce
* 2 tablespoons soy sauce
* 2 tablespoons lemon juice
* ¼ cup coriander (cilantro) leaves
* chilli sauce, to serve

Place the noodles in a saucepan of boiling water and cook for 3 minutes or until tender. Drain.
Heat a wok or deep frying pan over high heat. Add the oil, onion, chilli and sugar and cook for 2 minutes. Remove from the pan and set aside. Add the chicken and cook, stirring, for 4 minutes or until the chicken is golden. Add the capsicum, cashews, fish sauce, soy, lemon juice, onion mixture and noodles to the pan. Cook, stirring, for a further 4 minutes or until heated through. Sprinkle with coriander. Serve with chilli sauce. Serves 4.