Ingredients

• 2 chicken breasts, boneless and skinless
• Oil
• 1 clove garlic, crushed
• 1 cup sliced button mushrooms
• 250g mixed vegetables (brocolli florets, cauliflower, carrots, beans, baby corn cobs)
• 1/2 cup chicken stock
• 1/2 teaspoon cornflour mixed with
• 1 tablespoon Highmark golden soy sauce
• Pinch five-spice powder
• 280g Highmark traditional flavour crispy noodles
• 1/2 cup roasted cashew nuts

Method

Cut chicken breast into strips. Heat fry pan or wok and add 1 tablespoon vegetable oil, stir fry chicken with garlic.
Add mushrooms and vegetables and stir fry for a further five minutes.
Pour in the combined stock, cornflour, soy sauce and five spice powder, simmer for 5 minutes.
Place a nest of noodles on plates and spoon filling over the top. Garnish with cashew nuts.

Method