Fusion Chicken and Noodles

• 180 g Egg noodles
• 60 ml Soy sauce
• 2 tbsp Sesame oil
• 1 medium Lime
• 15 g Ginger root, firm
• 2 cloves Garlic
• 1 medium Red pepper
• 4 Spring onion
• 350 g Chicken thighs, boneless, skinless
• 2 tsp Roasted sesame seeds

1. Bring a saucepan of water to the boil and cook the egg noodles until just tender. Drain well in a colander, then toss with 1 tbsp of the sesame oil to stop them sticking.
2. Finely grate the ginger and crush the garlic. Halve and deseed the red pepper, then slice thinly; slice the spring onions, keeping the darker green tops separate for finishing.
3. Heat a wok (or large frying pan) over medium-high heat and add the remaining 1 tbsp sesame oil. Add the chicken thighs and stir-fry for 5 to 6 minutes until lightly browned and cooked through, then tip onto a plate.
4. Add the red pepper to the wok and stir-fry for 2 minutes until crisp-tender. Add the ginger and garlic and cook for 30 to 60 seconds until fragrant.
5. Return the chicken to the wok, add the noodles and pour in the soy sauce. Stir-fry for 1 to 2 minutes until everything is glossy and hot, then squeeze in lime juice to taste.
6. Take off the heat and toss through the spring onion tops. Serve straight away, topped with roasted sesame seeds.

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