Chinese chicken with cashew nuts
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.