Step 1 Combine sauces, stock and sugar in a small bowl; stir well and set aside. Heat half the olive oil in a wok or large non-stick frying pan set over medium–high heat. Add cashews and stir-fry for 1 minute, or until lightly toasted; remove from pan and set aside. Add chillies; stir-fry for 1 minute, or until slightly darkened, then remove from pan and set aside.
Step 2 Add remaining olive oil to wok with half the garlic; cook, stirring, for 1–2 minutes, or until fragrant. Add half the chicken and cook for 4–5 minutes per side, or until browned, then remove from wok. Repeat process with remaining garlic and chicken. Return all cooked chicken to wok.
Step 3 Add all vegetables, except shallots, to wok with reserved sauce; stir-fry for 2–3 minutes. Add reserved cashews and chillies with shallots; toss lightly.
Step 4 Meanwhile, prepare noodles according to packet instructions; drain well and serve with stir-fry.