Stir-fried lemon chicken and noodles

Serves: 4 Prepare & Cook:


  • 250g egg noodles
  • 1 tbsp sesame oil
  • juice of 1 lemon
  • 60ml vegetable stock
  • 2 tbsp spinneysFOOD Honey
  • 2½ tbsp cornflour
  • 4 tbsp spinneysFOOD Sunflower Oil
  • 2 spinneysFOOD Free Range Eggs, whites only
  • 2 spinneysFOOD Chicken Breasts, cut into 4cm strips
  • 4cm piece ginger, cut into thin strips
  • 3 spring onions, green part only, cut into strips, plus extra to garnish
  • 125g baby corn, cut in half lengthways


  1. Cook the noodles according to pack instructions. Drain well and toss with the sesame oil.
  2. Set a pan with the lemon juice, stock and honey over a medium heat. Bring to the boil and cook for 2 minutes. Mix together 1 tbsp cornflour and 1 tbsp water and add to the pan. Cook for 2-3 minutes, until thickened. Set aside.
  3. Whisk the egg whites in a shallow dish, until frothy. Put the remaining cornflour in a shallow dish. Dredge the chicken in cornflour, then dip into the egg. Season.
  4. Set a large wok with 2 tbsp sunflower oil over a high heat. When smoking hot, fry the chicken for 3-5 minutes, in batches and adding more oil if necessary, until cooked. Remove from the wok.
  5. Stir-fry the ginger strips for 30 seconds. Add the spring onions and corn and cook for 1 minute. Tip in the chicken, noodles and lemon sauce and toss together. Divide among four plates and garnish with spring onions.

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