Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 375 g diced, uncooked chicken breast
  • 1 red pepper, quartered, seeded, and sliced
  • 6 spring onions, trimmed and chopped
  • 250 g rice noodles, soaked in boiling water
  • ½ tsp red chili spice blend
  • 3 tbsp soy sauce, preferably dark (45 ml)
  • 1 tbsp clear honey (15 g)
  • 5 Savoy cabbage leaves, thickly sliced
  • A small handful of fresh coriander, roughly chopped

Instructions:

  1. Boil water in the kettle.
  2. Heat olive oil in a wok over high heat.
  3. Add diced chicken, stirring to cook evenly until it turns from pink to white (about 3-4 minutes).
  4. Slice the red pepper and chop spring onion bulbs.
  5. Once the chicken is almost cooked, add the peppers and onion bulbs to the wok and stir well.
  6. Once the water is boiling, pour it over the rice noodles in a bowl and leave to soak.
  7. Stir in the chili mix, soy sauce, and honey into the wok.
  8. Slice the Savoy cabbage into thick strips and add to the wok, cover for about a minute to wilt.
  9. Add soaked noodles and spring onion leaves to the wok.
  10. Toss everything together and serve hot, garnished with fresh coriander.