Cook 200g of egg noodles according to the instructions on the packet, drain and then set aside. Heat 2 tsp of sunflower oil in a wok or frying pan. Meanwhile, crush 1 clove of garlic and finely chop 1 chilli and a small piece of ginger. Add to the pan and fry for 1 minute. Add a 300g bag of stir fry vegetables and fry for a few minutes, stirring all the time. Then add 50g unsalted cashew nuts and heat through. Sprinkle over 1 tbsp of reduced-salt soy sauce and give it a stir. Mix it with the noodles and serve.