Honey-seared chicken with carrot and ginger fried noodles recipe
 ½ chicken breast, skinless, cut into stripsdash olive oil½ orange, juice and zest15g/½oz fresh root ginger, grated1 tbsp clear honeysalt and freshly ground black pepper ½ chicken breast, skinless, cut into strips dash olive oil ½ orange, juice and zest 15g/½oz fresh root ginger, grated 1 tbsp clear honey salt and freshly ground black pepper 150g/5½oz egg noodlesdash olive oil½ carrot, cut into fine ribbons1 garlic clove, finely choppedpinch paprika25g/1oz fresh root ginger, finely sliced into matchstickspinch dried chilli flakes2 tbsp soy sauce½ orange, zest and juice1-2 tsp sesame oilsmall handful fresh parsley, chopped 150g/5½oz egg noodles dash olive oil ½ carrot, cut into fine ribbons 1 garlic clove, finely chopped pinch paprika 25g/1oz fresh root ginger, finely sliced into matchsticks pinch dried chilli flakes 2 tbsp soy sauce ½ orange, zest and juice 1-2 tsp sesame oil small handful fresh parsley, chopped Method For the honey-seared chicken, drizzle the chicken with olive oil. Heat a pan and fry the chicken for 1-2 minutes. Add the orange juice and zest, ginger, honey, salt and freshly ground black pepper and fry for a further 1-2 minutes, or until golden-brown and cooked through. For the noodles, cook the noodles according to the packet instructions and drain.Heat the olive oil in a wok, add the carrot ribbons and fry gently for 1-2 minutes. Add the garlic, paprika, sliced ginger and chilli flakes and fry for one minute. Add the soy sauce, orange juice and zest and sesame oil and fry for a further minute. Stir in the chopped fresh parsley and the cooked noodles.To serve, pile the noodles onto a serving plate and top with the honey-seared chicken. For the honey-seared chicken, drizzle the chicken with olive oil. Heat a pan and fry the chicken for 1-2 minutes. Add the orange juice and zest, ginger, honey, salt and freshly ground black pepper and fry for a further 1-2 minutes, or until golden-brown and cooked through. For the honey-seared chicken, drizzle the chicken with olive oil. Heat a pan and fry the chicken for 1-2 minutes. Add the orange juice and zest, ginger, honey, salt and freshly ground black pepper and fry for a further 1-2 minutes, or until golden-brown and cooked through. For the noodles, cook the noodles according to the packet instructions and drain. For the noodles, cook the noodles according to the packet instructions and drain. Heat the olive oil in a wok, add the carrot ribbons and fry gently for 1-2 minutes. Add the garlic, paprika, sliced ginger and chilli flakes and fry for one minute. Add the soy sauce, orange juice and zest and sesame oil and fry for a further minute. Stir in the chopped fresh parsley and the cooked noodles. Heat the olive oil in a wok, add the carrot ribbons and fry gently for 1-2 minutes. Add the garlic, paprika, sliced ginger and chilli flakes and fry for one minute. Add the soy sauce, orange juice and zest and sesame oil and fry for a further minute. Stir in the chopped fresh parsley and the cooked noodles. To serve, pile the noodles onto a serving plate and top with the honey-seared chicken. To serve, pile the noodles onto a serving plate and top with the honey-seared chicken.