“I think this recipe perfectly embodies what the RSC Winter 2005 contest is all about. I really enjoyed creating it and think it turned out fabulous and hope you will agree!”

Ingredients Nutrition


  1. Toast the peppercorns in a dry pan for 30 to 60 seconds
  2. Make the sauce by whisking together the chicken stock, soy sauce, black vinegar, rice wine, sesame oil, cornstarch and peppercorns
  3. Place the chicken in a bowl with the oyster sauce and soy sauce
  4. Stir together and let stand 15 minutes
  5. Bring a large pot of water to a boil
  6. Cook according to directions on package, drain, rinse and drain again
  7. Preheat the oven to 375*F
  8. Toast the cashews in the oven for 5 to 7 minutes until golden
  9. Coarsley chop and set aside
  10. Place a wok or wide skillet over high heat until hot
  11. Add the peanut oil and swirl the pan to coat the bottom and sides with oil
  12. Add the ginger and garlic and cook until fragrant, about 10 seconds
  13. Add the chicken and stir fry for 2 minutes
  14. Add the bell pepper and mushrooms, and cook for 1 minute
  15. Add the reserved sauce and cook until the chicken is done and the sauce boils and starts to thicken, about 1 minute
  16. Add the noodles, cashews, spring onions, and spinach and toss to coat the noodles
  17. Cook, gently tossing, until heated through
  18. Sprinkle the cilantro and mint on top
  19. Serve!

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