- 250g/9oz chicken breast, cut into thin strips
- 180g/6oz straight-to-wok fine egg noodles
- 2 tbsp/30ml/1fl oz clear honey
- 4 tbsp vegetable oil
- 1 tbsp chopped fresh ginger
- 1 clove garlic, crushed
- 3 spring onions, chopped
- ½ red chilli, finely chopped
- 1 small carrot, sliced
- 1 red pepper, cut into strips
- 1 head of pak choi, chopped
- 2 tbsp dark soy sauce
- 2 tbsp toasted sesame oil
- 1 lime, zest and juice
- small bunch fresh coriander, roughly chopped
- 50g/2oz unsalted, toasted cashew nuts
- Firstly, prepare all the ingredients.
- Heat a large wok to a high heat. Add a little of the oil and the chicken. Stir fry the chicken for one minute, then add the honey and continue cooking until the chicken is fully cooked and a rich golden colour. Remove from the wok and set to one side.
- Add the remaining oil to the re-heated wok and fry the garlic, ginger and chilli for about 20 seconds. Add the rest of the vegetables, keeping the heat high, stir-fry until they are just tender, but still retain some bite.
- Add the pre-cooked noodles and saute for a minute or so before returning the chicken to the pan.
- Mix well, add the chopped coriander, adjust the seasoning – adding soy sauce sesame oil and the lime zest and juice.
- Serve with a scattering of cashews over the top.