Instructions

1. Make the sauce by combining all of the sauce ingredients into a small bowl or jar and whisking well until you get a creamy consistency.
2. Heat a large skillet over medium heat and add in 2 tablespoons coconut oil. Add the sweet potato noodles and season with salt and pepper. Cook, while stirring, until the noodles are tender but not too soft, about 3-4 minutes. Remove and place on a plate.
3. In the same pan over medium heat, add in one tablespoon of coconut oil. Add in shallot and garlic to saute for 1-2 minutes, stirring constantly.
4. Add in chicken. Season chicken with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and cooked through, about 5-6 minutes.
5. Add the eggs into the pan and cook for a few minutes, until the eggs are cooked through. Add the sweet potato noodles back in. Pour in the sauce and mix.
6. Add in the cashews and toss to mix. Garnish with chopped spring onions and serve.