To make the sauce, combine all the ingredients in a glass jar and add 1/3 cup water. Seal the jar and shake until everything is well mixed. The sauce should be smooth and slightly thick, perfect for coating the noodles.
Next, cook the noodles for about 2 to 3 minutes, until they are just soft. Drain them well and set aside. This step is essential because you want the noodles to retain some texture when mixed with the sauce.
In a large skillet over medium-high heat, combine the cubed chicken, garlic powder, ginger, black pepper, and cornstarch. Toss everything with tamari until well-coated. Cook for about 8 minutes, stirring occasionally, until the chicken is browned and cooked through.
Once the chicken is nearly done, add the cashews to the skillet. Cook for another 2 minutes, stirring frequently, until the cashews are golden and fragrant. This adds a lovely crunch to the dish.
Pour the sauce mixture over the chicken and cashews in the skillet. Stir well and cook until the sauce thickens slightly, about 2 to 3 minutes. You'll notice the sauce clinging to the chicken, making it look irresistible!
Finally, add the cooked noodles to the skillet. Toss everything together gently to coat the noodles evenly with the sauce and combine the flavors. This step is crucial for ensuring every bite is packed with taste.
Once everything is well mixed, remove the skillet from the heat. Serve the noodles and chicken warm, garnished with green onions and sesame seeds. Enjoy!
