900 g hokkien noodles
olive or canola oil spray
400 g chicken breast fillet, thinly sliced
3 spring onions, sliced
1 carrot, sliced
1 small red capsicum, sliced
200 g snow peas, halved
400 g baby corn, cut lengthways
½ cup MAGGI Authentic Thai Sweet Chilli Sauce
2 tablespoons MAGGI Fish Sauce
2 tablespoons lemon juice
50 g toasted cashews

Place noodles in a large heatproof bowl and cover with boiling water. Leave to stand for 2 minutes, gently using a wooden spoon to separate strands. Drain well and set aside. Spray a wok with oil and heat. Add chicken and stirfry in batched until browned and tender; set aside. Add spring onion to the wok with 1 tablespoon water; stirfry until tender. Add vegetables and stirfry until soft, then add noodles. Add combined chilli sauce, fish sauce and lemon juice to wok and toss to coat noodles and vegetables. Cook for 3 minutes or until heated through. Return chicken to wok and cook for 2-3 minutes or until heated through. Serve sprinkled with cashews. Garnish with coriander leaves, if desired.

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4-6