Ingredients

The following ingredients have 4 Servings
  • 4 skinless, boneless Chicken breasts (cut into thick strips)
  • 1 Tbsp Oil
  • salt
  • peppers
  • 1 clove garlic cloves (crushed)
  • 2 inches fresh ginger (grated)
  • 2 large carrots (cut into thin strips or ribbons)
  • 2 Tbsps water
  • 1 bunch scallions (cut into thin strips)
  • 9 ozs medium Egg noodle
  • 3 Tbsps soy sauce
  • 1 Tbsp clear honey
  • 1 Lime (juice only)
  • 1 small Iceberg lettuce (shredded)

Instruction

  • Cut the chicken breasts into thin strips and place in a bowl with the oil, salt, pepper, garlic and ginger. Toss to mix and set aside.
  • Heat a large wok or frying pan until very hot. Add the chicken and the contents of the bowl and stir-fry for 2 minutes. Add the carrots and water. Cover and steam-fry for 5 minutes until the chicken is cooked, adding the spring onions for the last minute.
  • Cook the noodles according to the packet instructions. In a bowl, mix together the soy sauce, honey and lime juice.
  • Drain the noodles thoroughly and add to the pan with the soy sauce mixture. Toss well until piping hot. Scatter over the shredded lettuce. Serve at once in warm bowls