2 whole chicken breasts
250 g. noodle twists
50 ml. sunflower oil
1 bunch spring onions, chopped
200 g. mushrooms, sliced
250 ml. each cauliflower and broccoli, blanched
2 carrots julienned, blanched
1/2 green pepper, sliced
Salt and pepper to taste
100 g. roasted cashew nuts

MARINADE:

10 ml. soy sauce
7 ml. corn flour
25 cm. piece ginger, finely chopped
1 clove garlic, crushed

Slice chicken thinly. Cook noodles as directed on packet; drain and set aside. Meanwhile, mix ingredients for marinade. Coat chicken with mixture and set aside for 10 minutes.

Heat oil until very hot in wok or frying pan and stir-fry chicken quickly for 3 minutes. Add remaining ingredients except noodles and cashews and stir-fry for 2 minutes. Add cashew nuts and noodles and heat through. Serves 4-6.