Chicken Stir-Fry with Cashew Nuts and Rice Noodles

Steps

1. a full kettle to the boil. Bring a medium pot of water (with lid) to the boil
2. Place broccoli in a medium, heat-proof bowl and cover with boiling water. Leave for 2 minutes, drain and refresh under cold water. Pat dry with paper towels and set aside.
3. Place noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 8 minutes until tender, then drain well. Return to pot and toss with soy sauce and sesame oil. Use kitchen scissors to cut noodles in a few places to make them easier to eat.
4. While noodles are cooking, heat a drizzle of oil in a large, deep fry-pan or wok on high heat. Stir-fry onion, carrots and spring onions (white part only) for 2–3 minutes, tossing regularly, until tender. Remove from pan and set aside. Reserve pan/wok.
5. cken dry with paper towels and coat in flour, shaking off excess as you go. Heat another drizzle of oil in reserved pan/wok on high heat. Cook chicken for 3–4 minutes, tossing regularly, until browned. Reduce heat to medium, add water and oyster sauce and stir continuously, until sauce starts to thicken.
6. Continue to cook for 3–4 minutes then return vegetables to pan/ wok and gently toss to coat. Turn off heat and stir through fish sauce, basil leaves and chilli flakes (if using). Season to taste with salt and pepper.
7. Divide rice noodles between bowls and top with chicken stir-fry. Garnish with green part of spring onion and sprinkle over cashew nuts.