Ingredients 2 tbsp Soy sauce
1 tbsp Hoisin sauce
1 tbsp rice wine vinegar
½ tsp sesame oil
1½ tsp corn flour
Dried chili flakes, to taste
150 g egg noodles
1 tbsp oil
About 400 g chicken thigh fillet, cut into strips
2 spring onions, cut, plus extra to serve
½ red capsicum, sliced
75 g snow peas, trimmed
¼ cup salted cashews
Lettuce leaves, optional
Combine the sauces, vinegar, sesame oil, corn flour and chili flakes.
Meanwhile cook the noodles as per packet instructions.
Put half the oil in a wok or similar and stir fry the chicken for about 5 to 10 minutes, or until golden and cooked through. Take out of wok.
Heat remaining oil, and add the spring onion and capsicum. Stir fry for about 2 minutes, and return the chicken to the wok.
Add the snow peas and chili sauce.
Stir fry for a few minutes or until it is heated through. Stir in the noodles.
Serve with the cashews and extra spring onion, optional. I served it in a lettuce leaf.