Here’s our honey and soy chicken noodles recipe; a dish with a perfect balance of sweet, sour, salt and heat. This recipe is great because you can use whatever veg you have leftover in your fridge!
1 organic chicken breast
200g dry flat rice noodles
½ white onion
1 spring onion or any other green veg you have available
½ red pepper or mushroom
3 tbsp of Peanut or 1tbsp of sesame seeds
50g of coriander and mint
4 tbs Light Soy sauce
2 tbs Honey
½ red chilli (or a pinch of chilli flakes)
1 clove of garlic
Vegetable or sunflower oil
Toast the peanuts or the sesame seeds in a wok pan on a medium high heat for a few minutes. If using peanuts, transfer to a chopping board and roughly chop them. Set aside. Cook 200g of flat rice noodles according to the packaging and set aside. Chop the chicken breast into 3cm pieces, the onion into petals and the red pepper into 3cm chunks. Peel 1 carrot into ribbons and finely chop chilli, garlic and the fresh herbs.
Make the sauce. In a small bowl add 4 tbs of soy, 2 tbs of honey, the red chilli, the garlic and half of the chopped herbs. Mix all.
In the same wok, add 2 tbsp of oil and stir-fry the chicken on a medium high heat for 3 mins. Now add the onions and peppers and cook for 2 more minutes on a high heat. Now add the carrot ribbons, followed by the cooked noodles. with half of the sauce. Stir well and keep cooking for 1 more minute.
Make a small gap in the middle of the pan and add 1 tbsp of oil. Break the egg into the gap and fry the egg for 15 seconds. Break the yolk and scramble the egg for about a minute. Stir well all together. Add half of the nuts and the rest of the sauce, stir well and serve with the rest of the nuts on the side and some lime edges on top. Enjoy!