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
• 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.