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Ingredients
- 4 skinless chicken breast fillets, sliced into strips
- 3 garlic cloves, crushed
- 4 tablespoons soy sauce
- 2 tablespoons cornflour
- 225g/8oz dried egg noodles
- 3 tablespoons sunflower oil
- 1 tablespoon sesame oil
- 100g/4oz roasted cashew nuts
- 6 spring onions, cut into 5cm/2in pieces
Instructions
- Put the chicken in a bowl with the garlic, soy sauce and cornflour, and
mix until the chicken is well coated. Cover with cling film, and chill for
about 30 minutes. - Meanwhile, bring a pan of water to the boil and add the egg noodles.
Turn off the heat and leave to stand for 5 minutes. Drain well. Reserve. - Heat the oils in a large frying pan or wok over a high heat, and add the
chilled chicken and marinade juices. Stir-fry for 3–4 minutes until golden
brown. Add the cashew nuts and spring onions to the pan or wok,and
stir-fry for 2–3 minutes. - Add the drained noodles, and stir-fry for a further 2 minutes. Toss the
noodles well and serve immediately
