Name: Honey and Soy Chicken Stir Fry with Mushrooms and Hokkien Noodles
Prep time: 15 min
Cook time: 15 min
Ingredients: 3cm piece of ginger, finely grated; 2 garlic cloves, finely grated; 2 tbs honey; 1/3 cup light salt-reduced soy sauce; 1 tbs toasted sesame seeds, plus extra to serve; 2 tbs peanut oil; 1 red onion, sliced; 400g chicken breast, thinly sliced; 400g Button Mushrooms, sliced; 1 red capsicum, chopped; 100g snow peas, blanched; 440g thin Hokkien noodles; Optional: Sliced chilli and salt-reduced soy sauce to serve

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Combine ginger, garlic, honey, soy and sesame in a bowl. Set aside
Place noodles in a bowl. Place capsicum and snow peas in a separate bowl. Cover both with boiling water and set aside for 3 minutes. Drain
Heat half the oil in a wok over high heat. Add onion and mushrooms stirring constantly for 3 minutes until softened and slightly brown. Add snow peas and capsicum, cook for 2 more minutes, then set aside. Reheat the remaining oil until smoking. Add chicken and cook for 4 minutes, stirring frequently until cooked through. Add soy sauce mixture and leave to bubble for 2 minutes, to thicken slightly
Return all vegetables and blanched noodles to wok. Toss to coat and sprinkle with extra sesame seeds. Serve with sliced chilli and light soy sauce

Combine ginger, garlic, honey, soy and sesame in a bowl. Set aside
Place noodles in a bowl. Place capsicum and snow peas in a separate bowl. Cover both with boiling water and set aside for 3 minutes. Drain
Heat half the oil in a wok over high heat. Add onion and mushrooms stirring constantly for 3 minutes until softened and slightly brown. Add snow peas and capsicum, cook for 2 more minutes, then set aside. Reheat the remaining oil until smoking. Add chicken and cook for 4 minutes, stirring frequently until cooked through. Add soy sauce mixture and leave to bubble for 2 minutes, to thicken slightly
Return all vegetables and blanched noodles to wok. Toss to coat and sprinkle with extra sesame seeds. Serve with sliced chilli and light soy sauce

Combine ginger, garlic, honey, soy and sesame in a bowl. Set aside
Place noodles in a bowl. Place capsicum and snow peas in a separate bowl. Cover both with boiling water and set aside for 3 minutes. Drain
Heat half the oil in a wok over high heat. Add onion and mushrooms stirring constantly for 3 minutes until softened and slightly brown. Add snow peas and capsicum, cook for 2 more minutes, then set aside. Reheat the remaining oil until smoking. Add chicken and cook for 4 minutes, stirring frequently until cooked through. Add soy sauce mixture and leave to bubble for 2 minutes, to thicken slightly
Return all vegetables and blanched noodles to wok. Toss to coat and sprinkle with extra sesame seeds. Serve with sliced chilli and light soy sauce