150g (1 Sachet) Medium Egg Noodles (Amoy Straight to Wok)
450g (1 Bag) Rainbow Vegetable Stir Fry (ASDA)
1 Large Chicken Breast, Diced
2tbsp Honey (Only 1tbsp if you don't like too much sweet flavour)
2tbsp Soy Sauce
1.5tbsp Sweet Chilli Sauce (More if you like it spicier)
Juice of 1 Lemon
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Add oil to wok on a high heat
Once hot, add diced chicken and cook
Meanwhile, remembering to keep tossing the chicken, in a small bowl or ramekin, mix honey, lemon, soy sauce and sweet chilli together. Add a small amount of water (10-20ml) and stir ready to add later.
Once chicken is cooked, add Stir Fry veg to the wok until wilted down.
Add the sauce from your small bowl to the wok and mix well
In a food bag, break up one sachet of straight to wok egg noodles. Add 1tbsp of cornflour and shake the bag to mix the cornflour with noodles.
Add noodles to pan and mix well. The cornflour will help thicken the sauce.
Once you're happy with consistency of sauce, serve.