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Orange and Ginger Stir-Fry with Sesame Noodles

Recipe by Jo Pratt

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This easy noodle dish is just the ticket when you want healthy food that is quick, simple and uses fresh ingredients. Once you've prepared your ingredients, it takes five minutes to cook.

Serves 2

Ingredients

2-3 strips of wholewheat or buckwheat noodles
1-2 tsp sesame oil
1 tbsp toasted sesame seeds
Small handful of chopped coriander
soy sauce to taste
1-2 tbsp sunflower or vegetable oil
2 x skinned and boned organic or free-range chicken breasts, cut into strips
15g grated root ginger
2 cloves garlic, crushed
200g small pak choy, halved or quartered
100g sugar snap peas or mange tout
1 small orange pepper, seeded and sliced into strips
1 medium carrot, peeled and sliced thinly
100g asparagus tips (halved lengthways if thick)
1 bunch of spring onions, cut into 2-3cm pieces
Grated zest and juice of 1/2 small orange
1 tbsp dark soy sauce
2 tbsp honey

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Method

Cook the noodles according to the packet instructions.
Drain well and toss together with the sesame oil, sesame seeds, coriander and season with a little soy sauce. Keep hot whilst making the stir-fry.
Heat the vegetable or sunflower oil in a hot wok and add the chicken, ginger and garlic. Stir-fry for a couple of minutes, until the chicken has turned opaque.
Add all of the vegetables and orange zest. Stir-fry for a further 2 minutes before adding the orange juice, soy sauce and honey.
Cook for the sauce to reduce and thicken slightly, and for the vegetables to become almost tender, but still retaining a little crunch. Serve in the bowls with the noodles.