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1
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.
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2
Toss to combine and set aside.
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3
Leave the chicken to marinate for 15-20 minutes.
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4
This is a good time to prep the veggies.
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5
Put a kettle of water on to boil and place udon noodles in a large bowl.
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6
Once the water boils, pour it over noodles, cover and let sit for 1-2 minutes.
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7
Then drain and set aside.
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8
Heat peanut oil in a large wok over medium high heat.
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9
Add the rest of the chili pepper flakes to the oil and saute until fragrant.
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10
Add onions, carrots and celery to the wok and cook until almost tender.
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11
Roughly 6-8 minutes.
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12
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.
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13
Set aside.
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14
Add the rest of the veggies to the wok and cook briefly 3-5 minutes.
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15
Transfer veggies to a plate and set aside.
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16
If necessary, add additional oil to the wok and add the chicken.
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17
Cook until firm and no longer pink.
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18
About 6 minutes.
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19
Return the veggies to the wok and add cashews and sauce and toss to combine.
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20
Let it cook for 2 minutes.
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21
Add the noodles and toss until the noodles are fully integrated and heated through.
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22
Spoon into bowls and top with chopped cashews and sliced green onion.
