Chicken and cashew nut stir-fry
Serves 4

Ingredients
300g dried egg noodles
2 tsp peanut oil
2 garlic cloves, peeled and finely chopped
2 tbsp grated ginger
3 skinless and boneless chicken fillets, cut into strips
100g baby corn, halved
100g green beans, halved
1 green pepper, deseeded and sliced
3 tbsp soy sauce
1 tbsp oyster sauce
1 red chilli, deseeded and thinly sliced
80g cashew nuts, toasted
4 spring onions, thinly sliced

Method
1. Cook the noodles in a large saucepan of boiling water for 4-5 minutes then drain well and set aside.
2. Heat the oil in a wok and add the garlic and ginger. Stir fry for a few seconds then add the chicken and stir-fry for 5 minutes.
3. Add the corn, beans and pepper to the wok and stir-fry for 2 minutes then add the soy sauce, oyster sauce and chilli. Stir to coat the chicken and vegetables in the sauce.
4. Add the noodles to the wok and toss to heat through. Serve with the cashew nuts and spring onions sprinkled over.