Skinny Thai Style Chicken and Rice Noodle Stir-Fry

Cook noodles in a large saucepan of boiling water for 4 mins or until tender. Drain well.
14 oz rice noodles
Meanwhile, heat oil in a wok or large frying pan over high heat. Add half the chicken and stir-fry for 3 mins or until golden brown. Transfer to a heatproof bowl. Repeat with remaining chicken.
2 Tbsp sesame oil, 3 lb chicken breast
Combine the chicken in the wok or pan with the vegetables, ginger, garlic, chilli paste, noodles, stir-fry sauc, and tamari lite. Stir-fry for 2 mins or until the vegetables are tender and the chicken is cooked through. Sprinkle with bean sprouts and cashews.
3 lb chicken breast, 14 oz coleslaw mix, 2 tsp ginger, 2 tsp minced garlic, 2 tsp chili paste, 1 cup stir-fry sauce, ½ cup tamari light, 2 cups bean sprouts, 4 Tbsp cashews