1. Toast the peppercorns in a dry pan for 30 to 60 seconds 2. Make the sauce by whisking together the chicken stock, soy sauce, black vinegar, rice wine, sesame oil, cornstarch and peppercorns 3. Place the chicken in a bowl with the oyster sauce and soy sauce 4. Stir together and let stand 15 minutes 5. Bring a large pot of water to a boil 6. Cook according to directions on package, drain, rinse and drain again 7. Preheat the oven to 375*F 8. Toast the cashews in the oven for 5 to 7 minutes until golden 9. Coarsley chop and set aside 10. Place a wok or wide skillet over high heat until hot 11. Add the peanut oil and swirl the pan to coat the bottom and sides with oil 12. Add the ginger and garlic and cook until fragrant, about 10 seconds 13. Add the chicken and stir fry for 2 minutes 14. Add the bell pepper and mushrooms, and cook for 1 minute 15. Add the reserved sauce and cook until the chicken is done and the sauce boils and starts to thicken, about 1 minute 16. Add the noodles, cashews, spring onions, and spinach and toss to coat the noodles 17. Cook, gently tossing, until heated through 18. Sprinkle the cilantro and mint on top 19. Serve! ---------------------------------------------------------------------------
Nutrition
Ingredients
