Chicken, lap cheong and snowpea stirfry – Gourmet Traveller

Ingredients

• 400 gm fresh flat rice noodles
• 1 tbsp peanut oil
• 1 white onion, cut into thin wedges
• 20 gm piece ginger, cut into julienne
• 4 cloves garlic, thinly sliced
• 4 lap cheong sausages (see note) (150gm)
• 6 free-range chicken thigh fillets, cut into 1cm-thick strips
• 60 ml kecap manis (¼ cup)
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 200 gm snow peas, trimmed and halved diagonally
• 75 gm cashew nuts, toasted (½ cup)
• 2 green onions, thinly sliced, to serve