Place the cashew nuts under a grill until lightly toasted. Leave to cool then chop roughly.
Slice the spring onions lengthways into thin strips then finely chop the garlic and ginger.
Heat both types of oil in a large wok then stir fry the spring onions, garlic and ginger for 2 minutes. Add the Five Spice Powder, the mange tout and chopped mushroom then stir fry for another 2 – 3 minutes.
Place the cooked noodles, soy sauce and rice wine into the wok and stir fry until the noodles are heated through. Serve with the cashew nuts sprinkled on top.
Perfect with a piece of steamed salmon or trout.