• Serves: 2
• Preparation Time: 15 minutes
• Cooking Time: 15 minutes

Ingredients:

• 2 tbsp sunflower oil
• 1 tsp sesame seed oil
• 250g chicken breast or pork filet cut into strips
• 50g roasted salted cashew nuts
• 1/2 bunch of Spring Onions
• 100g mangetout
• 100g baby sweetcorn
• 1/2 a red chilli
• 25g root ginger
• 150g pack of straight to wok noodles

Sauce

• 2 tsp cornflour
• 6 tbsp of water
• juice of 1 large orange
• 3 tbsp light soy sauce
• 3 tbsp rice wine, sake or sherry
• 1 tbsp clear honey

Instructions:

1. Mix all the sauce ingredients in a jug, stir and then set to one side
2. Heat the sunflower and sesame seed oil in the wok and stir fry the meat and cashew nuts until the meat is coloured on all sides – this takes around 5 minutes
3. Lower the heat and stir in the vegetables, chilli and ginger stir fry for another 5 minutes or until the vegetables are soft
4. Give the sauce ingredients one last stir then add to the wok and and allow to bubble for a few minutes
5. Toss in the noodles, and heat through whilst mix

Source: GoodFood Magazine 101 Pasta & Noodle Dishes ISBN 0-563-52220-8