1 tbsp soy sauce<br />
1 tbsp honey<br />
1/2 tsp grated ginger<br />
1 tsp sesame oil<br />
2 chicken breasts1 tbsp sunflower oil<br />
100 g egg noodles<br />
1 bunch sliced spring onions<br />
6 mushrooms, sliced<br />
1/2 red pepper, sliced<br />
150 g sugar snap peas<br />
1/2 red chilli, deseeded and diced<br />
1 garlic clove, crushed<br />
100 g beansprouts<br />
2 tbsp soy sauce<br />
1 tsp sesame oil<br />
1 tbsp honey<p>Soak 8 little wooden skewers in water for 30 minutes.</p>
<p>Mix the soy sauce, honey, ginger and sesame oil together in a bowl. Add the chicken and then leave to marinate for 30 minutes. Thread 2 – 3 pieces on each skewer.</p>
<p>Heat a frying pan until hot. Add 1 tbsp of oil. Season the skewers then fry on both sides for 3 – 4 minutes until cooked through and golden brown. Set aside.</p>
<p>Make the stir fry. Cook the noodles in boiling water according to the packet instructions. Drain, refresh in cold water and snip into short lengths.</p>
<p>Heat the oil in a wok. Add the spring onions, chilli and garlic and fry for 30 seconds. Add the mushrooms, pepper, sugar snap pears and toss over the heat for 3 minutes</p>
<p>Add the noodles, soy sauce, sesame oil and honey. Season and then add the beansprouts.</p>
<p>Serve with the skewers.</p>
Mini Chicken Skewers with Noodle Stir Fry
A tasty way towards their 5-a-day, this noodle & skewer dish can be loaded with your family’s favourite meat & veggies.
