Sticky lemon and chilli chicken noodles
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 100g thread egg noodles
- 2 skinless chicken breasts, cut into strips
- 1 tsp cornflour
- oil
- 4 spring onions, shredded
- 50g mange tout, shredded
- 1 red pepper, sliced
- 2 tbsp soy sauce
- 1 lemon, juiced
- 1 tbsp honey
- 2 tbsp (choose which you prefer) hot or sweet chilli sauce
Method
- STEP 1
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.
- STEP 2
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.
