Honey soy chicken noodles

1. Bring a large pot of water to a boil and cook noodles for 2-3 minutes or until softened. Drain into a colander.

2. While noodles are cooking, bring a kettle of water to a boil. Cut broccoli into small florets. Peel carrot, halve lengthwise and thinly angle slice. Place broccoli and carrot in a bowl with a little salt, cover with boiling water and leave to stand for 2 minutes. Drain and set aside.

3. Cut chicken into thin strips and season with salt and pepper.

4. Heat 1 tbsp oil in a wok or deep-frying pan over high heat. Add chicken and stir-fry for about 3

5. minutes or until chicken is no longer pink.

6. Add Annabel’s Go To Honey Soy Sauce and 2 tbsp of water and bring to a simmer. Simmer for 3 minutes.

7. Add drained broccoli and carrots and bring back to a simmer. Cook for another minute until broccoli and carrots are just tender and chicken is cooked through.

8. Add drained noodles and stir overheat until fully warmed through.

To Serve:

• Use tongs to divide the noodles and sauce evenly between 4 bowls. Enjoy!

Optional:

• If using frozen corn, add 1 cup of frozen alongside with the broccoli and the carrots (step 6.)

• If using bok choy, trim 1-2 heads bok choy and cut stalk and leaves into 1cm slices. Stir through sauce about 1 minute before serving.