Created by lazyme on September 19, 2020
Step 1: In a medium bowl, combine the oyster sauce, honey, hoisin sauce, fish sauce, egg yolk, 1 teaspoon of the chili paste, and the lemongrass. Mix well.
Step 2: Add the chicken and toss.
Step 3: Transfer to a large plastic food storage bag, seal tightly, and refrigerate 30 minutes or up to 5 hours.
Step 4: Place the noodles in a large bowl and cover with hot water. Let stand for 30 minutes, until soft; drain well.
Step 5: In a large skillet or wok, heat the chicken stock, salt, and remaining chili paste to a simmer.
Step 6: Add the noodles, mix well, and cook just until hot, about 1 minute.
Step 7: Transfer the noodles to a serving platter and cover to keep warm.
Step 8: In the same pan, heat the peanut oil over high heat.
Step 9: Add the bell pepper squares and cook, stirring often, until they begin to soften, 2 to 3 minutes. Add the chicken and marinade and stir-fry just until the chicken is cooked through, 3 to 4 minutes.
Step 10: Stir in the scallions and basil and remove from the heat.
Step 11: Spoon over the noodles and sprinkle with the cashews.