Ingredients
250g/9oz chicken strips
180g/6oz fine egg noodles, cooked as per instructions on the packet and left to cool
2 tbsp/30ml/1fl oz clear honey
4tbsp/60ml/2fl oz groundnut or corn oil
1 tbsp chopped ginger
1 clove garlic
3 spring onions
½ red chilli
1 small carrot
½ red pepper
1 head of pak choi
4tbsp/60ml/2fl oz dark soy sauce
2 tbsp/30ml/1fl oz toasted sesame oil
1 lime, zest and juice
bunch fresh coriander, with roots
50g/2oz unsalted, toasted cashew nuts
Method
1. Firstly, prepare all the ingredients.
2. Heat a large wok to a high heat. Add a little of the groundnut/corn oil and once the fat is smoking hot add the chicken. Seal the meat and when it is half cooked, 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 while you cook the remainder of the dish.
3. Add the remaining groundnut/corn oil to the re-heated wok and fry off the garlic, ginger and chilli for about 20 seconds. Add the vegetables, keeping the heat high, and moving them from the centre to the sides of the wok so that they stir fry evenly.
4. Add the pre-cooked noodles and saute for a minute or so before returning the chicken to the pan.
5. Mix well, add the chopped coriander, adjust the seasoning - adding soy sauce sesame oil and the lime zest and juice.
6. Serve with a scattering of cashews over the top.
