Ingredients
-
2 teaspoons sunflower oil
-
2 chicken breasts, cooked and shredded
-
2 carrots, thinly sliced
-
2 tablespoons clear honey
-
1 tablespoon light soy sauce
-
3 tablespoons toasted sesame seeds
-
2 tablespoons toasted cashew nuts
-
coriander leaves
-
2 limes, juice of
-
100 g sugar snap peas
-
175 g Chinese egg noodles, approx 2-3 dried blocks
Instructions
- Boil the noodles according to pack instructions, then drain and toss with 1 tsp of the oil.
- Heat the remaining oil in a wok and add the chicken and vegetables. Stir-fry for a few minutes.
- Add the honey, soy and lime juice, bubble for about 30 seconds, then add the noodles and sesame seeds.
- Mix well and heat through thoroughly.
- Serve with the cashew nuts and coriander sprinkled on the top.