300 g skinless chicken breast fillets, trimmed of fat, diagonally thinly sliced
zest and juice of 1 lime
4 cm piece fresh ginger, peeled, finely grated
3 tsp salt-reduced soy sauce or gluten-free soy sauce
2 tsp honey
3 tsp olive oil
1 carrot, cut into thin sticks or diagonally sliced
2 celery sticks, diagonally thinly sliced
½ red capsicum, cut into thin strips
100 g snow peas, diagonally sliced
1 tbsp water
200 g packet Obento udon noodles or gluten-free noodles
- Put chicken, lime zest and juice, ginger, soy and honey in a shallow dish. Turn to coat. Cover and set aside for 15 minutes to marinate.
- Heat half the oil in a large wok over a high heat. Drain chicken, reserving marinade. Add chicken to wok and stir-fry for 2 minutes or until cooked through. Transfer to a bowl.
- Heat remaining oil in wok over a medium-high heat. Add the veg and stir-fry for 1 minute. Add water, and cook, covered for 1 minute.
- Add noodles, chicken and marinade to wok. Toss for 1-2 minutes or until noodles are heated through. Divide between bowls and serve.