Cook the noodles following the pack instructions. Drain them and run them under cold water until they are completely cold, this stops the cooking process and prevents them from sticking together.

Drizzle with a little sesame oil and set aside. Meanwhile, stir all the sauce ingredients together in a jug and set aside.

Heat a wok or large frying pan over medium high heat. Add the cashews and stir fry for 2-3 minutes until golden brown all over then transfer to a bowl and set aside.

Return the pan to high heat with the vegetable oil. Once really hot, add the chicken thigh and stir fry for 6-8 minutes, until golden brown all over and cooked through.

Transfer to a plate and set aside.

Add the pepper, onion, mangetout, mushrooms and broccoli and stir fry for about 5-6 minutes, until lightly golden and tender. Add a little more oil if needed. The key is to keep the heat really high and keep stirring the vegetables so that they are golden brown and tender but still retain their crunch.

Add the garlic, ginger and chilli and stir fry for a further minute then return the chicken to the pan with the noodles.

Add the sauce mixture and toss everything together until piping hot then stir through most of the cashews and spring onions.

Divide between plates and top with the remaining cashews, spring onions and lime wedges.