lemon chicken noodles with spring vegetables

SERVES 2

ingredients

• 1tbsp sunflower oil
• 2 chicken breast, skinned & cut into strips
• zest & juice of 1 lemon
• 1tbsp caster sugar
• 2tbsp fresh root ginger, grated
• 2tsp cornflour
• 125g medium dried egg noodles
• 200g broccoli florets
• 2 carrots, sliced
• 1tbsp roasted cashews

method

1. Heat the oil in a non-stick pan and fry the chicken for 5 minutes until almost cooked. Put to one side then pour 250ml water into the pan with the lemon zest and juice, sugar and ginger.
2. Mix the cornflour into a smooth paste with a little water then whisk it into the pan. Bring to the boil, stirring continuously, before adding the chicken. Reduce the heat and simmer for a few minutes until the chicken is cooked and the sauce has thickened.
3. While the sauce is simmering, cook the nooodles and vegetable together in boiling water for 4 minutes. Drain and toss together with the chicken sauce. Scatter with cashews then serve.

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