Ingredients

• ½ chicken breast
• skinless
• cut into strips
• dash olive oil
• ½ orange
• juice and zest
• 15g/½oz fresh root ginger
• grated
• 1 tbsp clear honey
• salt and freshly ground black pepper
• 150g/5½oz egg noodles
• dash olive oil
• ½ carrot
• cut into fine ribbons
• 1 garlic clove
• finely chopped
• pinch paprika
• 25g/1oz fresh root ginger
• finely sliced into matchsticks
• pinch dried chilli flakes
• 2 tbsp soy sauce
• ½ orange
• zest and juice
• 1-2 tsp sesame oil
• small handful fresh parsley
• chopped

Directions

• For the honey-seared chicken
• drizzle the chicken with olive oil. Heat a pan and fry the chicken for 1-2 minutes. Add the orange juice and zest
• ginger
• honey
• salt and freshly ground black pepper and fry for a further 1-2 minutes
• or until golden-brown and cooked through.
• For the noodles
• cook the noodles according to the packet instructions and drain.
• Heat the olive oil in a wok
• add the carrot ribbons and fry gently for 1-2 minutes. Add the garlic
• paprika
• sliced ginger and chilli flakes and fry for one minute. Add the soy sauce
• orange juice and zest and sesame oil and fry for a further minute. Stir in the chopped fresh parsley and the cooked noodles.
• To serve
• pile the noodles onto a serving plate and top with the honey-seared chicken.