Honey Ginger Soy Egg Noodles

A quick and flavour-packed stir fry with tender noodles, crisp vegetables and a glossy sweet-savory sauce.

No complaints here for a mid week meal.

What You Need

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* 500g chicken

* 350g thin egg noodles (or noodles of choice)

* 250g bean sprouts

* 1 red onion, thinly sliced

* 1 red capsicum, sliced

* 1 carrot, julienned

* 1 bunch broccolini, chopped

* 3 spring onions, chopped into large pieces

* 2 garlic cloves, crushed

* Toasted sesame seeds, to serve

The Sauce

* 1/2 cup honey

* 3 tbsp light soy sauce

* 1 tbsp sesame oil

* 1 tbsp rice wine vinegar

* 1 tsp white pepper

* 1 tbsp cornflour whisked in

Optional Protein

* beef, pork, prawns or tofu all work beautifully.

Method

1. Prepare the noodles according to packet instructions, then drain and set aside.

2. In a jug, whisk together all sauce ingredients until smooth.

3. Heat a large wok or frying pan over high heat with a drizzle of sesame oil.

4. Add your protein first if using and cook until browned and cooked through. Remove and set aside.

5. Add onion, carrot, capsicum and broccolini. Stir fry for 3–4 minutes until slightly tender but still crisp.

6. Add garlic and spring onions and cook for 1 minute until fragrant.

7. Toss in the noodles and bean sprouts.

8. Pour over the sauce and toss everything together until the noodles are glossy and coated. Cook for another 2–3 minutes until the sauce thickens slightly.

9. Finish with toasted sesame seeds and extra spring onion.

Serving Suggestion

Serve immediately while hot with extra bean sprouts, chilli oil or a squeeze of lime for freshness.