Peel and chop the garlic. Grate the ginger and cut the spring onion into about 1 inch pieces and the bell pepper into strips. Depending on the size, cut the broccoli in half lengthwise. Coarsely chop the cashew nuts.
Cook the noodles according to the instructions on the package. Drain and keep warm with a lid on the pan.
Heat some oil in the wok pan and fry the pieces until golden brown. Scoop them out of the pan onto a plate.
Stir fry the ginger and garlic briefly in the oil and add the broccoli, bell pepper and spring onion. Stir-fry everything in a few minutes until crispy.
Add the marinated pieces, stir fry briefly and season with soy sauce and some sweet chili sauce. Serve the chopped cashew nuts and roughly chopped coriander and a lime separately.
TIP: Delicious with casave - or seaweed chips and a sweet and sour cucumber salad, with lemon juice, ginger syrup, sesame oil, chili pepper flakes, salt and sesame seeds