1. Slice the chicken into strips, then combine with the garlic, soy sauce and corn flour. Cover and chill in the fridge for about 30 minutes.

2. Meanwhile, bring a saucepan of water to the boil and add the egg noodles. Turn off the heat and leave to stand for 5 minutes. Drain well and reserve.

3. Heat the oils in a large frying pan or wok and stir-fry the chilled chicken and marinade juices over a high heat for about 3-4 minutes, or until golden brown.

4. Add the cashew nuts and spring onions to the pan or wok and stir-fry for a further 2-3 minutes.

5. Add the drained noodles and stir-fry for 2 minutes more. Toss the noodles well and serve immediately, garnished with the spring onions curls and chopped chili.

Notes: For a milder garnish, seed the red chili before chopping or finely dice some red pepper instead and use with the spring onion curls.