- ½ chicken breast, cut into strips
- olive oil
- 2 tbsp clear honey
- salt and freshly ground black pepper
- dash olive oil
- 2 spring onions, sliced
- ¼ green pepper, sliced
- ½ fresh red chilli, chopped
- 150g/5½oz egg noodles, cooked and drained
- 3 tbsp chopped fresh coriander
- 1 tbsp soy sauce
- splash boiling water
- For the chicken skewers, thread the chicken onto two skewers and drizzle with olive oil. Heat a griddle pan, add the skewers and chargrill until golden-brown on all sides and completely cooked through. Drizzle with honey, salt and freshly ground black pepper and set aside.
- For the noodles, heat the olive oil in a pan, add the spring onions, green pepper and chilli and fry for 2-3 minutes. Add the cooked noodles and stir in the coriander and soy sauce and a splash of boiling water.
- To serve, pile the noodles onto a serving plate and top with the chicken skewers.