Crispy Chilli Chicken Noodles

Directions

1. 1

   Thinly slice the chicken and add to a bowl with 1/2 tsp bicarbonate of soda, a splash of light soy sauce & 30g cornflour.

2. 2

   Coat the chicken evenly, spray with oil and then pop into the airfryer on 200 for 12 minutes. (Or into the oven for slightly longer!)

3. 3

   While the chicken is cooking, boil the noodles as instructed and then run under cold water and set to one side.

4. 4

   Slice the bell pepper and add to a frying pan along with the sweet chilli sauce and honey. Pour in the cooked chicken and cook until the sauce has reduced and has turned sticky.

5. 5

   In a separate pan, add the sesame oil. Finely slice the onion and add to the pan, frying for around 2 minutes. Add the cooked noodles and a splash of dark soy sauce. Fry the noodles, leaving then to sit in order to ‘char’ and cook until the soy sauce has reduced.

6. 6

   Then stir in the bean sprouts and cook for a further few minutes.

7. 7

   And serve! You can stir the chicken into the noodles, but I like to just serve mine on top