Ginger Chicken Noodle Stir-Fry

Ingredients

• 300g medium egg noodles
• 2 tbsp vegetable oil
• 450g skinless chicken breast, thinly sliced
• 1 red pepper, sliced
• 150g sugar snap peas
• 2 carrots, cut into thin matchsticks
• 3 cloves garlic, crushed
• 2 tbsp finely grated fresh ginger
• 3 tbsp honey
• Juice of 1 lime
• 2 tbsp rice vinegar
• 100ml chicken stock
• 1 tsp cornflour mixed with 1 tbsp water
• 4 spring onions, sliced

Method

1. Cook the noodles according to the packet instructions, drain and rinse under cold water.

2. Mix the honey, lime juice, rice vinegar, stock and cornflour paste in a jug.

3. Heat the oil in a wok or large frying pan over a high heat. Stir-fry the chicken for 4 minutes until golden. Remove to a plate.

4. Add the pepper, sugar snaps and carrots and stir-fry for 3 minutes. Add the garlic and ginger for 30 seconds.

5. Pour in the sauce and bring to the boil, then return the chicken and add the noodles. Toss for 2 minutes until coated and piping hot.

6. Serve topped with the spring onions.