Chilli cashew chicken noodles

Ingredients
200g dried thick rice noodles
2 tablespoons peanut oil
2 onions, sliced into wedges
4 large red chillies, seeds removed and chopped (we just use chilli paste and reduce to 2 teaspoons)
¼ cup (55g) white sugar
4 chicken breast fillets, sliced
1 red capsicum, sliced
¾ cup (115g) unsalted roasted cashews
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons lemon juice
¼ cup coriander (cilantro) leaves
chilli sauce, to serve

Preparation
Place the noodles in a saucepan of boiling water and cook for 3 minutes or until tender. Drain. Heat a wok or deep frying pan over high heat. Add the oil, onion, chilli and sugar and cook for 2 minutes. Remove from the pan and set aside. Add the chicken and cook, stirring, for 4 minutes or until the chicken is golden. Add the capsicum, cashews, fish sauce, soy, lemon juice, onion mixture and noodles to the pan. Cook, stirring, for a further 4 minutes or until heated through. Sprinkle with coriander. Serve with chilli sauce. Serves 4.

Source: Donnahay.com