Ingredients

· 160 g dried egg noodles

· ½ kg slow cooker cashew nut chicken

· 1 tablespoon peanut oil

· 100 g snow peas

· 125 g baby corn

· 2 tablespoons honey

· 1 tablespoon light soy sauce

· Thinly sliced green shallots

· Thinly sliced red chillies

Method

Cook the noodles in a saucepan of boiling water for six minutes or until tender. Drain. Rinse under cold water. Drain. Meanwhile, place the chicken in a microwave safe bowl and microwave for three minutes or until warmed through. While the chicken is warming, heat the oil in a wok over high heat. Add the snow peas and corn and stir-fry for one minute. Add 60 ml water and stir-fry for five minutes or until the vegetables are tender and the water has evaporated. Add the honey and soy and stir to coat. Add the chicken and noodles and use tongs to toss well to combine. Serve the noodles sprinkled with shallot and chillies.