In a heat-proof glass bowl, cover
Hokkien Noodles (16 oz)
with boiling water. Gently stir until noodles start to separate, about 2-3 minutes. Drain and set aside.
In a mixing jug, add
Sweet Chili Sauce (2 Tbsp)
Oyster Sauce (2 Tbsp)
Water (2 Tbsp)
. Stir to combine. Set sauce aside.
In a wok or fry pan over high heat, add
Vegetable Oil (1 Tbsp)
Chicken Breasts (1.1 lb)
. Cook in batches for 4-5 minutes, or until the chicken is just cooked. Transfer to a plate as finished.
In the same wok or fry pan, add
Yellow Onion (1)
. Stir fry for 2-3 minutes, or until the onion has started to soften.
Garlic (2 cloves)
Baby Corn (1/2 cup)
Broccoli Florets (2 3/4 cups)
Unsalted Cashews (1/2 cup)
. Stir fry for 2-3 minutes, or until vegetables are tender.
Return the chicken, noodles and sauce to the pan. Stir fry for another 2-3 minutes, or until everything is combined and heated through.