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
Cook the noodles according to pack instructions. Drain well and toss with the sesame oil.
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.
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.
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.
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.