Ingredients:
• 1 Tbsp sunflower oil
• 500g chicken breast fillet, thinly sliced
• Finely grated zest and juice of 1 lemon
• 1 Tbsp grated fresh ginger
• 3 tsp cornflour
• 375g dried egg noodles
• 1 cup (120g) fresh or frozen peas
• 200g baby green beans, trimmed
• 4 green onions (shallots), diagonally sliced
• 1/3 cup (50g) unsalted roasted cashews
Preparation:
• Heat oil in a large frying pan on medium. Cook chicken in batched for 5 mins, until browned and almost cooked through. Transfer to a plate.
• Add 1 cup water to pan, along with lemon zest, juice and ginger. Increase the heat to high and bring to boil. Reduce heat to low.
• Combine cornflour and 1 Tbsp of water in a small bowl to make a paste. Gradually whisk into ginger mixture until combined. Increase heat to medium to and bring to boil while stirring. Stir in chicken.
• Meanwhile, cook noodles peas, beans and onion to chicken and toss to combine. Top with cashews and serve.