Healthy, super-speedy and tasty. Perfect weeknight dinner!
Sticky lemon & chilli chicken noodles – to serve 2
- 100g thread egg noodles
- 2 skinless chicken breasts, sliced into strips
- 1 tsp cornflour
- oil
- 4 scallions, shredded
- 50 mange tout, shredded
- 1 red pepper, sliced
- 2 tbsp soy sauce
- 1 lemon, juiced
- 1 tbsp honey
- 2 tbsp chilli sauce
Cook the noodles according to the pack. Put the chicken slices into a plastic bag, add the cornflour and some seasoning and give it a good shake. Heat 1 tbsp oil in a wok and stir-fry the chicken until golden. Set the chicken aside and add the vegetables to the pan but hold back some of the scallions for a garnish. Toss for a couple of minutes .
Return the chicken to the pan and add the lemon, honey, soy sauce and chilli sauce, plus a splash of water and bubble for a few minutes to make a sauce. Toss with the noodles and garnish with the remaining scallions.
Wine Suggestion: Go for something fresh, fruity and aromatic, like a Sauvignon Blanc from Italy or Chile.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
Looks beautiful.