Stir-fried chicken with egg noodles

Ingredients (serves 4)
* 40ml (2 tbs) oyster sauce
* 40ml (2 tbs) soy sauce
* 40ml (2 tbs) sweet chilli sauce
* 80ml (1/3 cup) stock or water
* 1 tbs cornflour, plus extra 1 teaspoon
* 400g thin egg noodles
* 1/2 tsp Chinese five-spice powder
* 300g chicken breast fillets, cut into thin strips
* 40ml (2 tbs) vegetable oil
* 1 each red and yellow capsicum, seeds removed,'thinly sliced
* 4 shallots (spring onions), cut into 2cm lengths
* 2 garlic cloves, crushed
* 2.5cm piece ginger, grated
* 100g snow peas, trimmed
* 12 shiitake mushrooms
* 75g roasted cashew nuts


Method
1. Place oyster, soy and sweet chilli sauces in a bowl with the stock and extra teaspoon of cornflour. Stir to combine, then set aside.
2. Soak noodles in boiling water for 10 minutes. Meanwhile, combine five-spice and remaining cornflour, add chicken and toss to coat. Place 1 tablespoon of oil in a wok over high heat, add chicken and cook until golden. Drain on paper towel.
3. Add remaining oil to wok and stir-fry capsicums for 1-2 minutes. Add the shallots, garlic, ginger, snow peas and mushrooms and stir-fry for 1 minute. Return chicken to pan, add sauce mixture and cook for 1 minute until thickened.
4. Toss in half the nuts. Drain noodles and divide between bowls. Top with stir-fry and remaining nuts.

Source
delicious. - Page 81
Recipe by Valli Little