Cashew Chicken Noodles

Because I didn't want to wait for rice to cook, I decided to mix two recipes -- Martin Yan's Cashew Chicken (from "Feast: The Best of Yan Can Cook") and joanie's Ginger Noodles. You'll notice it's not exact translation of each but that's mainly because of the ingredients that I had on hand.

Ingredients

NOODLES
1/2 lb Angel hair pasta, cooked
1 Tablespoon oyster sauce
1 Tablespoon dry sherry
1 Tablespoon soy sauce
1 Tablespoon sesame oil
1/2 teaspoon sugar
1/4 teaspoon pepper
MARINADE
1 Tablespoon soy sauce
2 teaspoons dry sherry
2 teaspoons cornstarch
2 boneless, skinless chicken breasts, diced into 1/2 inch cubes
2 Tablespoons cooking oil
2 teaspoons minced ginger
2 teaspoons minced garlic
1 small onion, diced
2 cups frozen french cut green beans, thawed
1/2 cup chicken broth
2 Tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon cornstarch dissolved in 2 teaspoons water
1/2 cup roasted cashews or blanched almonds, toasted

serves 4

Directions

Combine all noodle ingredients and set aside.

Mix marinade in a bowl and add chicken. Coat and let stand for 10 minutes.

Place a wok over high heat until hot. Add oil and swirl to coat the sides of the pan. Add ginger and garlic and cook for 10 seconds until fragrant.

Add chicken and fry for 2 minutes.

Add the vegetables and broth. Cover and cook for 2 minutes. Then add the soy sauce, sesame oil, and sugar. Once mixed add the cornstarch mixture and the noodles. Stir until the sauce boils and the mixture thickens. Add nuts and serve.

30 minutes