Chicken and broccoli stir-fry with noodles

Ingredients

• 500 g chicken breast, cut into thin strips
• 1 tbsp cornflour (cornstarch)
• 4 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 300 g dried medium egg noodles
• 1 head broccoli, cut into small florets
• 1 red pepper, sliced
• 1 carrot, cut into thin matchsticks
• 2 cloves garlic, finely chopped
• 1 tbsp fresh ginger, grated
• 2 tbsp vegetable oil
• 2 spring onions (scallions), sliced · can skip

Method

1. Toss the chicken with the cornflour and 1 tablespoon of the soy sauce. Mix the rest of the soy sauce with the honey, vinegar, sesame oil and 4 tablespoons of water.
2. Cook the noodles following their packet, then drain and rinse briefly under cold water so they do not stick.
3. Heat 1 tablespoon of the oil in a wok or large frying pan over a high heat. Stir-fry the chicken for 5 to 6 minutes, until golden and white all the way through, then tip onto a plate.
4. Add the rest of the oil, the broccoli and carrot, and stir-fry for 2 minutes. Add a splash of water, cover, and steam for 2 minutes.
5. Add the pepper, garlic and ginger and stir-fry for a minute.
6. Return the chicken, pour in the sauce and add the noodles. Toss for 2 minutes, until glossy and piping hot. Scatter with spring onions.