400 gmfresh flat rice noodles1 tbsppeanut oil1white onion, cut into thin wedges20 gm pieceginger, cut into julienne4 clovesgarlic, thinly sliced4 (150gm) lap cheong sausages (see note)6free-range chicken thigh fillets, cut into 1cm-thick strips60 ml (¼ cup) kecap manis2 tbspsoy sauce1 tbspShaoxing wine200 gmsnow peas, trimmed and halved diagonally75 gm (½ cup) cashew nuts, toasted2green onions, thinly sliced, to serve
Place noodles in a heatproof bowl, pour over boiling water and stand for 1 minute or until tender, then drain.
Heat oil in a wok over high heat, add onion, ginger, garlic and lap cheong and stirfry for 2 minutes or until starting to colour. Add chicken and cook for another 5 minutes or until chicken is brown. Add kecap manis, soy sauce and Shaoxing wine, bring to the boil, then add snow peas and half the cashews. Cook for another 2 minutes or until snow peas are just tender, add noodles and toss gently to combine. Serve immediately scattered with remaining cashews and green onions.
Note Lap cheong are dried Chinese pork sausages, usually smoked, seasoned and sweetened. They are available vacuum-packed from Asian food stores and do not require refrigeration until after opening.