Add the chicken stock, hoisin, and soy sauce to the wok. Stir to combine. Move the contents of the wok to the side to reveal a well. Submerge the cellophane noodles into the liquid. Cover the noodles with the chicken and vegetables and cook 1 minute longer.
Remove the chicken from the heat. Add the green onion tops, roasted cashews, and toss to combine all the ingredients. Season the mixture with salt, and pepper, to taste, and serve immediately.
Serves: 4; Calories: 496; Total Fat: 25 grams; Saturated Fat: 4 grams; Protein: 35 grams; Total carbohydrates: 34 grams; Sugar: 10 grams; Fiber: 3 grams; Cholesterol: 118 milligrams; Sodium: 1081 milligrams