Orange and ginger chicken stir-fry with sesame noodles

Method

1. Cook the noodles according to the packet instructions. Drain well and toss together with the sesame oil, sesame seeds and coriander. Season with a little soy sauce and keep hot whilst making the stir-fry.

2. Heat the oil in a hot wok and add the chicken, ginger and garlic. Stir-fry for a couple of minutes, until the chicken has turned opaque.

3. Add all of the vegetables and orange zest. Stir-fry for a further 2 minutes before adding the orange juice, soy sauce and honey.

4. Cook for 3-4 minutes, until the sauce has reduced and thickened and the vegetables are lightly cooked, but still retaining a little crunch.

5. Serve in bowls with the noodles.

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Ingredients

For the noodles

2-3 strips wholewheat or buckwheat noodles
1-2 tsp Sesame oil
1 tbsp toasted sesame seeds
small handful chopped coriander
Soy sauce, to taste

For the stir-fry

1-2 tbsp vegetable or sunflower oil
2x180g chicken breasts, cut into strips
3 cm grated ginger root
2 garlic cloves, crushed
200g small pak choy, quartered
100g sugar snap peas or mange tout
1 small orange pepper, seeds removed and sliced into strips
1 medium carrot, peeled and thinly sliced
100g asparagus tips
bunch spring onions, cut into 3cm pieces
1/2 orange, grated zest and juice
1 tbsp dark Soy sauce
2 tbsp Honey

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