Mix the chicken, garlic, soy sauce and cornflour in a bowl. Cover and chill for 30 minutes.
Bring a pan of water to the boil and add the noodles. Turn off the heat and leave to stand for 5
minutes. Drain well and reserve.
Heat the oils in a large frying pan and add the chicken and marinade. Stir-fry for about 3-4
minutes, or until golden brown.
Add the cashew nuts and spring onions to the pan or wok and stir-fry for 2-3 minutes.
Add the drained noodles and stir-fry for a further 2 minutes. Serve immediately, garnished with
the spring onion curls and chopped red chilli.