This recipe for Soy and Honey Chicken with Noodles makes a fantastic and simple dinner
1 tablespoon honey
60ml (1/4 cup) soya sauce
1 tablespoon lime juice
1 teaspoon crushed ginger
1 1/2 teaspoons crushed garlic
2 chicken fillets
150g dried noodles
60g mange tout
60g baby corn
sunflower oil for frying
salt and pepper
sesame seeds to garnish
Combine the honey, soya sauce, lime juice, ginger and garlic in a bowl and mix well to make a dressing.
Cut the chicken fillets into 5cm strips. Measure 3 tablespoons of the dressing into a small bowl and set aside, then toss the chicken strips in the remaining dressing to coat and leave to stand.
Bring a pot of water to the boil on the stove, then add the noodles and cook as per the packet instructions. (They should be cooked but still firm, not soft!)
Rinse the mange tout and baby corn in cold water. Top and tail the mange tout and cut the baby corn in half lengthways (you can also trim the thick ends if necessary).
Heat a dash of sunflower oil in a frying pan or wok. Add the chicken and its marinade and cook for a few minutes just to brown the chicken. Add the baby corn and cook for 1 minute. Then add the mange tout and cook for a further 2-3 minutes until the chicken is cooked through.
Drain the noodles. Add the chicken, vegetables and the remaining dressing that you set aside earlier and toss well. Season to taste with salt and pepper.
Dish up onto warmed plates and sprinkle with a few pinches of sesame seeds to serve.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate