1 red chilli, finely chopped (deseeded if you don't like it too hot)
2 chicken breasts, cut into 1cm-thick strips
120g thin-stemmed broccoli, halved
1 carrot, cut into matchsticks
20g unsalted cashew nuts, roughly chopped
4 spring onions, sliced on the diagonal
In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.
Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.
Heat the oil in a wok or large frying pan over a medium-high heat. Add the garlic and chilli, and fry for 2 mins until softened and aromatic.
Add the chicken and broccoli to the wok. Fry, stirring frequently, for 5-6 mins until both are tender. Drain the noodles and add them to the wok along with the carrot. Toss everything together well with a pair of tongs so that the noodles are heated through. Take the pan off the heat and stir through the cashew sauce.
Serve immediately, topped with the cashew nuts and spring onions.