|4||10 min||10 min||Easy|
Place chicken breast pieces in a clean plastic bag or bowl, add flour and shake or toss until all chicken is lightly coated.
Heat oil in a wok or frying pan and cook the chicken in batches until it is a light golden brown, then remove it from the wok. Set aside and keep warm.
Prepare the noodles as per the pack directions, drain and set aside. Cover with a clean tea towel to keep warm.
Prepare the cornflour mix - add cornflour, water, chilli sauce, lemon juice and soy sauce. Stir until the sauce thickens - then set aside until step 7.
Add ginger to the wok with a little oil and sauté gently for one minute.
Add honey and stir for one minute.
Add the cornflour mix and stir until the sauce thickens.
Add chicken, toss in sauce for 3 minutes or until the chicken is heated through.
Add sliced shallots, cook for a further minute until shallots soften.
Divide the noodles into bowls and spoon the chicken and sauce over the noodles.
Serving Suggestion: Serve with Asian green vegetables.