Prepare stir-fry noodles according to package directions. Usually this only involves soaking the noodles for a very short time in boiling water.
Thinly slice chicken, onion and bell pepper then shred the carrot. Coarsely chop baby bok choy and measure out stir-fry sauce, cilantro leaves and cashews.
Collect all ingredients to within arm’s reach and place a wok or very large skillet over medium-high heat. When the pan is hot, add oil and thinly sliced chicken. Stir chicken frequently until it turns white and no pink remains. Then add the onion, bell pepper and carrot. Continue stir-frying for 2–3 minutes until onions and bell pepper just begin to soften.
Add garlic, bok choy and snow peas then stir-fry for 1 minute. Pour in sauce, cilantro and cashews then toss to coat. Immediately add the prepared noodles and stir just until they’re hot and completely coated in sauce.
Transfer stir-fry to a serving dish and garnish with sesame seeds and red pepper flakes. Enjoy!
One Last Thing
Cut your chicken up in thin slivers to ensure it will cook completely yet quickly along with the rest of the ingredients.