Cook the rice noodles according to package, drain and rinse with cold water.
Combine the soy sauce, cornstarch, sesame oil and garlic. Set aside.
Heat up the vegetable oil in a large pan or wok. Cut up the chicken into bite size pieces and cook over medium high heat until no longer pink.
Add the noodles to the wok and toss together. Pour in the sauce and toss to combine. Add additional soy and a splash of water if the noodles look too dry.
Stir in the cashews and green onions and cook for 2-3 minutes more.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2015/09/cashew-chicken/