In a plastic bag combine 1 tbsp soy sauce, 1 tbsp sherry, 1/4 tsp sugar, 1 tbsp chicken stock, 1 tsp cornstarch to make your marinade. Add chicken, squish bag to ensure all chicken pieces coated, zip up and set aside. Marinate for minimum 30 minutes.

Trim, peel and thinly slice the carrots on an angle. Cut the broccoli into small florets and slice the green onion in about 1/2 inch pieces.

Combine ginger and garlic in a bowl and set aside.

Cook the noodles according to packet instructions, then drain and toss in a little oil. Pour into bowl.

Heat 1 tablespoon of oil in a wok or large frying pan over high heat. Add chicken and stir fry for 2 minutes. Toss in ginger and garlic cooking for another minute or until chicken is golden. Remove chicken from pan and place in bowl.

To make the stir fry sauce whisk together 1 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp sherry and 2 tbsp chicken stock. Set aside.

Add a little splash of oil to your preheated wok and add carrots, broccoli and green onions. Stir fry for 2 minutes then add 2 tbsp water and place lid on wok to steam vegetables. After approximately 2 minutes toss in your cooked noodles and chicken .

Stir in bean sprouts and stir-fry sauce. Stir really well, put lid on and and remove from heat.

Top with cashews and cilantro. Serve immediately.