Chicken and Cashew Noodles (Gluten Free, Dairy Free)

Place the rice noodles in a bowl of bowling water for about 8 minutes, drain away the water and set the rice noodles aside

In a small saucepan fry the garlic, pepper and onions for a couple of minutes in a little oil

Stir in the sweet chilli sauce, water, sugar and fish sauce

Bring to the boil then set aside to use later

Add some olive oil to a wok and stir fry the chicken for 5 minutes on a high heat

Turn down the heat to medium and stir in the beaten egg

Cook for a couple of minutes

Stir in the cooked rice noodles and the sauce you made earlier

Add in the cashew nuts

Cook for a further minute and then serve