Cut the chicken breast into 1cm thick strips Pick the coriander leaves and finely slice the stalks Peel and finely slice the garlic and ginger Trim and finely slice the spring onions Separate the little gem leaves Wash and spin the salad leaves dry Deseed and finely slice the chilli Cut the lime into wedges Cook the noodles in boiling water according to packet instructions, drain and refresh under cold water; Drain again, toss in a little oil and put to one side. Toss the cashew nuts with a tablespoon of water and the icing sugar Drop into a hot saucepan and cook, shaking and tossing constantly, until the nuts turn sticky then golden Tip into a bowl to cool, then roughly chop or bash in a pestle and mortar Heat a frying pan or wok that’s big enough to hold all the ingredients Season the chicken with black pepper and stir-fry in a little vegetable oil for 2 to 3 minutes, or until almost cooked Add the coriander stalks, garlic and ginger and cook for a further minute Add the spring onions, mangetout and beansprouts and stir-fry for a couple of minutes, then add the cooked noodles and coriander leaves Keep stir-frying until the noodles are warmed through and the chicken is perfectly cooked Stir through the soy and fish sauces and remove from the heat Divide between bowls and decorate with the little gem leaves, watercress sprigs, if using, and the nuts Sprinkle over the sliced chilli Serve with lime wedges on the side for squeezing over