Make the spiced rub for the chicken breast and using your fingers, work the spice mix into the chicken and leave to rest for 5 minutes.
Heat a wok (or sauté pan) over high heat and add the sunflower oil giving it a swirl to coat the sides of the wok (or pan). Add the spiced chicken slices and stir-fry for a few seconds to release their aroma and flavour into the oil (letting it settle in the wok for a few seconds before flipping the meat and tossing it so it colours and caramelises at the edges). As the chicken starts to turn an opaque white and golden brown, add the rice wine or vegetable stock. Season the chicken with 1 teaspoon of Amoy dark soy sauce to enirhc the colour. Quickly follow in with the red pepper and mangetout and toss cooking for 1 minute. Add Amoy Sweet Thai Chilli Stir Fry Sauce and Singapore Noodles and toss well together cooking for another minute until all the ingredients are coated well in the sauce. Take off the heat and season with 1 more tablespoon of Amoy dark soy sauce. Add the roasted salted cashew nuts.
To serve, ladle and divide the noodles onto two serving plates, serve and eat immediately.
Tip: For a zesty zing to finish, squeeze half a lime over each portion. For a deep meaty flavour, add diced smoked bacon after the chicken.