Chicken and Cashew Noodle Stir Fry

PREPARATION TIME : LESS THAN 30 MINS COOKING TIME : 30 MINS TO 1 HOUR SERVES 3

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. A

dd the coriander, soy sauce, sesame oil and lime zest and juice and toss well.

Serve with a scattering of cashews over the top.