wok and add the onion, bell pepper, ginger and onion. Fry until the pepper is tender, but still crisp. This will take about 4 minutes. Return the chicken to the wok and pour the chicken broth mixture over it. Stir until the sauce thickens. Stir in the cashew nuts. Serve immediately with rice or noodles.*
*Tip: Glass or cellophane noodles come in looped bundles. Soften them intact in boiling water. In a deep bowl, pour enough boiling water over the noodles to cover. Have the same amount of boiling water ready for a second soaking. Let the noodles soak, swishing them around from time to time, until they are softened, about 5 minutes. Cut at both ends of the bundles, leaving 6- to 8-inch lengths. Drain. Cover noodles again with boiling water and soak 3 to 4 minutes more. Drain well in a strainer until just before adding to the wok. Toss the chicken and noodles together, add the broth and cook, tossing for 2 minutes more.
Tidewater Times March 2017