Ingredients
- FOR THE NOODLES
- Wholewheat or buckwheat noodles (2 to 3 strips)
- 1 to 2 teaspoons sesame oil
- 1 tablespoon sesame seeds (toasted)
- Fresh coriander (small handful, chopped)
- Soy sauce, to taste
- FOR THE STIR-FRY
- 1 to 2 tablespoons oil (vegetable or sunflower oil)
- 178 grams chicken breasts (two 180 grams each)
- Gingerroot (3 cm grated)
- 2 cloves garlic, crushed
- 200 grams pak choi (quartered)
- 100 grams sugar snap peas (or mangetout)
- 1 small orange (5 ounce) bell pepper (seeds removed and sliced into strips)
- 1 medium (3 ounce) carrot (peeled and thinly sliced)
- 100 grams asparagus (tips)
- Spring onions (bunch, cut into 3cm pieces)
- 1/2 grated (7 ounce) orange (zest and juice)
- 1 tablespoons soy sauce (dark)
- 2 tablespoons honey
How to Make
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Step 1: Cook the noodles according to the packet instructions. Drain well and toss together with the sesame oil, sesame seeds and coriander. Season with a little soy sauce and keep hot whilst making the stir-fry.
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Step 2: Heat the oil in a hot wok and add the chicken, ginger and garlic. Stir-fry for a couple of minutes, until the chicken has turned opaque.
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Step 3: Add all of the vegetables and orange zest. Stir-fry for a further 2 minutes before adding the orange juice, soy sauce and honey.
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Step 4: Cook for 3-4 minutes, until the sauce has reduced and thickened and the vegetables are lightly cooked, but still retaining a little crunch.
We hope you enjoy this recipe!
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