Sticky Lemon and Chile Chicken Noodles

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

3.5 oz Udon noodles
2 skinless chicken breast (cut into strips)
1 teaspoon cornflour
olive oil
4 spring onions (shredded)
1.75 oz sugar snaps (shredded)
1 red chile pepper (sliced)
2 tablespoons soy sauce
1 lemon (juiced)
1 tablespoon honey
2 tablespoons chili sauce

Instructions:

Cook the noodles following the pack instructions. Toss the chicken with the cornflour and some seasoning. Heat 1 tbsp oil in a non-stick wok or large frying pan and stir-fry the chicken until golden. Scoop the chicken out, the add the veg to the pan, keeping back some spring onion, and toss for a couple of minutes.

Add back the chicken and the lemon, honey, soy sauce and chilli sauce, plus a splash of water, and bubble for a few minutes until you have a sauce. Toss with the noodles and sprinkle over the remaining spring onion to serve.

From beetrootandhalloumi.com