Spicy Cashew Chicken over Udon Noodles

Place chicken, garlic, 1/2 Tablespoon soy sauce, 1 teaspoon fish sauce, 1/4 teaspoon chili pepper flakes and 1/2 teaspoon sesame oil in a medium bowl. Toss to combine and set aside.

Leave the chicken to marinate for 15-20 minutes. This is a good time to prep the veggies.

Put a kettle of water on to boil and place udon noodles in a large bowl. Once the water boils, pour it over noodles, cover and let sit for 1-2 minutes. Then drain and set aside.

Heat peanut oil in a large wok over medium high heat.

Add the rest of the chili pepper flakes to the oil and sauté until fragrant.

Add onions, carrots and celery to the wok and cook until almost tender. Roughly 6-8 minutes.

While the veggies are cooking combine the rest of the soy sauce, fish sauce and sesame oil with sugar and peanut butter in a small bowl and whisk to combine. Set aside.

Add the rest of the veggies to the wok and cook briefly – 3-5 minutes. Transfer veggies to a plate and set aside.

If necessary, add additional oil to the wok and add the chicken. Cook until firm and no longer pink. About 6 minutes.

Return the veggies to the wok and add cashews and sauce and toss to combine. Let it cook for 2 minutes.

Add the noodles and toss until the noodles are fully integrated and heated through.

Spoon into bowls and top with chopped cashews and sliced green onion.