A flavorful and spicy stir-fry dish featuring your choice of protein, fresh vegetables, and a savory sauce served over noodles.
Prepare the marinade by combining light soy sauce, rice vinegar, and cornstarch in a mixing bowl. Whisk until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps in the marinade.
Cut the chicken breast into bite-sized pieces and mix with the marinade. Let it sit for 30 minutes.
Marinating the chicken enhances its flavor and tenderness.
Chop the vegetables into similar-sized pieces for even cooking.
Uniformly sized vegetables ensure they cook evenly.
Cook the noodles in boiling water until al dente. Drain and set aside.
Rinse the noodles with cold water to prevent them from sticking together.
Heat a wok over high heat and add 2 tablespoons of oil. Stir-fry the marinated chicken until cooked through. Remove and set aside.
Cook the chicken in batches if needed to avoid overcrowding the wok.
In the same wok, stir-fry the vegetables until tender-crisp. Remove and set aside.
Stir-fry the vegetables quickly over high heat to retain their crunch.
Combine the sauce ingredients in a bowl. Add to the wok and bring to a boil.
Adjust the spice level by adding more or less chili paste.
Return the chicken and vegetables to the wok. Toss to coat with the sauce.
Ensure everything is evenly coated with the sauce for maximum flavor.
Add the cooked noodles and cashews to the wok. Toss well to combine.
Serve immediately for the best texture and flavor.
Serve the dish hot, garnished with additional cashews if desired. Enjoy your meal!
Present the dish in a large serving bowl for a family-style meal.
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