Toast cashew nuts for 5 minutes in the oven on a medium heat.

Mix cornflour with a little of the chicken stock.

Bring chicken stock to the boil in a large frying pan, add chicken and bring back the boil, stirring. Simmer on a low heat for 5 minutes, remove chicken with a slotted spoon and set aside.

Add yellow bean sauce and cook for a few minutes, add carrots and bamboo shoots and cook for 5 minutes.

Add cooked chicken and bring back to the boil, thicken with cornflour mixture.

Add toasted cashew nuts and spring onion and serve immediately with noodles.