Ingredients

• 1 tbsp vegetable oil
• 250g/9oz chicken breast
• cut into thin strips
• 1 tbsp runny honey
• 1 garlic clove
• crushed
• 1 tbsp chopped fresh ginger
• ½ red chilli
• finely chopped
• 3 spring onions
• chopped
• 1 small carrot
• sliced
• 1 red pepper
• cut into strips
• 1 head of pak choi
• chopped
• 300g/10½oz straight-to-wok fine egg noodles
• small bunch fresh coriander
• roughly chopped
• 1 tbsp dark soy sauce
• 1 tbsp toasted sesame oil
• 1 lime
• finely grated zest and juice
• 25g/1oz unsalted
• toasted cashew nuts

Directions

• Heat a large wok over a high heat. Add half the oil and the chicken. Stir fry for 1 minute
• then add the honey and fry until the chicken is fully cooked and a rich golden-brown. Remove from the wok and set aside.
• Add the remaining oil to the wok and fry the garlic
• ginger and chilli for 20 seconds over a medium heat. Add the vegetables and stir-fry until they are just tender but retain some bite. Add the pre-cooked noodles and sauté for a minute or so before returning the chicken to the pan.
• Add the coriander
• soy sauce
• sesame oil and lime zest and juice and toss well.
• Serve with a scattering of cashews over the top.