Honey Soy Chicken Noodles

• 500 gchicken thigh fillets, thinly sliced
• 1 tbsprice vinegar
• 3cloves garlic, finely grated
• 15 gfresh ginger, finely grated
• 1 tspchilli flakes
• 3 tbspsoy sauce
• 2 tbsphoney
• 1 tbspvegetable oil
• 1 tspsesame oil
• 200 gTenderstem broccoli, trimmed, halved if long
• 300 gegg noodles
• 3spring onions, thinly sliced
• 1 tbspsesame seeds, toasted
• 1lime, cut into wedges
• Fine salt and black pepper

Method

1. 1Whisk the soy sauce, honey, rice vinegar, grated garlic, ginger and chilli flakes in a small bowl. That's your glaze; set it within arm's reach of the hob, because once the wok is hot everything moves fast.
2. 2Bring a large pan of well-salted water to the boil for the noodles; it should have a clear savoury edge. Cook the egg noodles to pack timing, drain, and toss with the sesame oil so they don't clump while you cook the rest.
3. 3Pat the sliced chicken dry on kitchen paper and season generously with salt and pepper. Wet chicken steams; dry chicken caramelises; this is the difference between mahogany and grey.
4. 4Get the wok screaming hot over maximum heat, then add the vegetable oil. Lay the chicken in a single layer in two batches; crowd the wok and the temperature crashes, water pours out, and you've boiled the meat instead of seared it. Leave the first batch undisturbed for 2–3 minutes until the underside is deeply golden, then stir-fry for another minute or so until cooked through. Lift out, repeat with the second batch, and add to the plate.
5. 5Drop the Tenderstem into the same wok and stir-fry for 2–3 minutes until bright green and blistered in patches; you want patches of char and a bit of bite still in the stem. The garlic and ginger in the glaze will hit raw heat in a moment, so keep things moving; just until fragrant, no more.
6. 6Return the chicken to the wok. Pour the glaze straight in and let it bubble around the pan for 30–60 seconds; it'll go from thin and sloshy to glossy and clinging as the honey reduces. Toss everything together so the sauce coats rather than puddles.
7. 7Add the drained noodles and toss for another minute until every strand is glazed and heated through. Taste; most of the salt comes from the soy, but a final pinch of salt or a splash more soy ties it together.
8. 8Divide between four warm bowls. Scatter over the spring onions and toasted sesame seeds, tuck a lime wedge onto each rim, and squeeze the lime juice over just before eating; the acid keeps the dish balanced.

Per serving

kcal

576

protein

39.7g

fibre

5.3g

carbs

69g

fat

15.7g