3-4 chicken breasts, sliced into strips
2 tbsp. dark soy sauce
1 tsp. soft brown sugar
2-3 tbsp olive oil
2 cloves garlic, sliced
1 green chilli, deseeded and finely sliced
1 bunch of spring greens, shredded
Handful of fine soba noodles or egg noodles (prepared as per pack instructions)
For the stir-fry sauce
2 tbsp. dark soy sauce
2 tbsp. mirin (or use sherry)
2 tsp. runny honey


Add chicken, soy and sugar to a bowl. Season with freshly ground black pepper and toss together until coated. Add half of oil to a wok, then add chicken pieces along with sauce and cook on a fairly high heat for about 6-8 minutes until cooked. Remove and put to one side.
Add remaining oil, turn heat down, add garlic and chilli and simmer in oil for a few mins until garlic is softened. Remove with a slotted spoon and put to one side.
Top up with more oil if needed, raise the heat, add greens and toss around pan for about 5 mins – they need to remain a little crunchy. Remove with tongs and put to one side.
Mix sauce ingredients together and add 100ml/ 3fl oz water. Add to wok and bring to the boil.
Bubble for a few mins until mixture begins to thicken and become glossy, then return greens, garlic and chilli mixture and chicken and toss. Add noodles, toss and warm through. Serve immediately.