Sesame Honey Chicken with Stir Fried Egg Noodles

Bring a saucepan of water to the boil.

Peel and julienne the carrot.

Julienne the snow peas and red capsicum.

Thinly slice the cabbage.

In a bowl, mix together half the sesame oil, half of the soy sauce, half of the rice vinegar, peanut butter and bown sugar.

In another bowl, mix together the remaining sesame oil, soy sauce, rice vinegar, tomato ketchup and honey.

Create a cornflour slurry by mixing the cornflour with an equal amount of water.

Slice the chicken.

In a wok, heat half of the olive oil over high heat.

Add the cabbage and stir fry until slightly softened (2 minutes).

In a frying pan, heat the remaining olive oil over high heat.

Add the chicken and stir fry until browned and cooked through.

Add the carrot, snow peas and red capsicum in with the cabbage. Continue to stir fry until slightly softened but still crisp (2-3 minutes).

Remove the boiling water from the heat and add the egg noodles. Cover the saucepan and allow the egg noodles to soak until softened. (around 4mins)

Add the peanut butter mixture into the wok with the vegetables and stir through.

Drain the noodles and toss through the vegetables.

Add the honey mixture to the chicken and stir through.

Stir small amounts of the cornflour slurry through the honey mixture until thickened and sticks to the chicken.

Distribute the noodles among serving bowls.

Serve the honey chicken alongside the vegetable noodle stir fry.

Garnish the honey chicken with sesame seeds.