Sticky Lemon And Chilli Chicken Noodles
|Fine egg noodles||100 Gram (Thread)|
|Skinless chicken breasts||2 , cut into strips|
|Spring onions||4 , shredded|
|Mange tout||50 Gram, shredded|
|Red pepper||1 , sliced|
|Soy sauce||2 Tablespoon|
|Lemon||1 , juiced|
|Chili sauce||2 Tablespoon|
Cook the noodles following the pack instructions.
Toss the chicken with the cornflour and some seasoning.
Heat 1 tbsp oil in a non-stick wok or large frying pan and stir-fry the chicken until golden.
Scoop the chicken out, then add the veg to the pan, keeping back some spring onion, and toss for a couple of minutes.
Add back the chicken and the lemon, honey and chilli sauce, plus a splash of water, and bubble for a few minutes until you have a sauce.
Toss with the noodles and sprinkle over the remaining spring onion to serve.