• Boil a large pot of water for the noodles.
• Add the noodles to the boiling water, lower heat to medium-high and cook until softened, 4-6 mins. 
• Once cooked, drain in a sieve and pop back in the pot. 
• Drizzle with oil and stir through to prevent sticking.

• Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Trim the bottom of the broccolini.
• Peel and grate the garlic (or use a garlic press). Peel and grate the ginger.
• Place a large pan over medium heat (without oil).
• Once hot, dry-fry the cashews until lightly toasted, stirring regularly, 1-2 mins. Remove from the pan and set aside.

• Return the pan to medium-high heat with a drizzle of oil.
• Once hot, fry the chicken until golden outside and cooked through, 8-10 mins. IMPORTANT: Wash hands after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Once cooked, remove from the pan and cover to keep warm.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.

• Return the pan to medium heat with a drizzle of oil.
• Add the broccolini and bell pepper and cook until starting to char, 2-3 mins.
• Add a splash of water and immediately cover with a lid or some foil.
• Cook until tender, 4-5 mins.

• Stir in the garlic and ginger. Cook until fragrant, 1-2 mins.
• Once fragrant, add the noodles, teriyaki sauce and 75ml water (double for 4p) to the pan.
• Mix well to combine and cook until the sauce has thickened slightly, 2-3 mins.
• Add the chicken back into the pan and stir to coat in the sauce.
• Taste and season with salt and pepper if required.

TIP: Add a splash more water if the noodles are a little dry.

• Trim the scallion and thinly slice.
• Share the chicken noodle stir-fry between bowls.
• Sprinkle over the toasted cashews and sliced scallion.