Stir-fry Egg Noodles

• 2 blocks dried egg noodles from a 375g pack
• 1 tsp sunflower oil
• 2 chicken breast, sliced into strips
• 3 large carrots , cut into matchsticks
• 2 tbsp honey
• juice 2 limes
• 3 tbsp sesame seeds , toasted
• small bunch coriander , roughly chopped

1. Cook the noodles according to pack instructions, then drain. Meanwhile, heat the oil in a large wok, add the chicken, then stir-fry over a high heat for a few mins. Tip in the carrot sticks, then continue stir-frying for about 4 mins until the chicken is cooked and starting to brown.
2. Quickly stir in the honey and lime juice, bubble for 30 secs, then add the sesame seeds and cooked noodles. (It's easier to use tongs at this stage to mix everything together.) Warm everything through briefly, then toss in the coriander just before serving.

* Give it some kick

Ginger & spice stir-fry: Season the chicken with 1 tsp Chinese five-spice before frying, then add 1 chopped garlic clove and a finely chopped piece fresh root ginger once the chicken begins to brown. When adding the noodles, replace the sesame seeds with a handful cashew nuts, then finish with 3 finely chopped spring onions instead of coriander.