2. In the meantime, whisk to combine 2 tsp cornflour, 1/3 cup sweet chilli sauce, 1/4 cup soy sauce, 1 cup water and 2 tbsp oil.
3. Lower heat to medium, pour sauce over chicken and cook for 1-2 minutes until thickened.
4. Add the stir-fry vegetables (reserve noodles) and stir-fry for 2 minutes or until softened. Add in noodles and toss in pan to combine well. Cook to your liking,
5. Serve between bowls and top with bean shoots and crushed cashew nuts (see notes). Serve with more sweet chilli sauce if desired.
We recommend using a large, deep saucepan for this recipe and also used sesame oil in this dish for added flavour.
Add bean shoots prior to serving to warm through if desired. Crush cashews in the bag using a heavy object such as a rolling pin.
veg + noodle stir fry pack 2 packs
bean shoots 1 bag
cashew nuts 1 packet (75g)
From your pantry:
oil (for cooking), cornflour, sweet chilli sauce, soy sauce