Wok noodles with chicken and cashew nuts

Preparation

1. Cut the chicken fillet into strips.Halve the sugar snaps and cut the carrots into fine strips.
2. Toast the cashews in a pan without fat until they turn golden.
3. Heat the peanut oil in a wok and sauté the chicken breast until crisp. Season with salt and pepper.
4. Add the sugar snap peas and carrot strips. Cook everything together for about three minutes.
5. Add the wok noodles along with the chicken broth, stirring constantly until all the chicken broth is absorbed.
6. Finish with the cashew nuts.