Lemon chicken with spring veg noodles

Ingredients

1 tbsp sunflower oil
2 skinless chicken breasts , cut into strips
zest and juice 1 lemon
1 tbsp caster sugar
2 tbsp grated fresh root ginger
2 tsp cornflour
125g pack or 2 sheets medium dried egg noodles
200g frozen peas and bean mix
4 spring onions , sliced
1 tbsp roasted cashews

Method

Heat the oil in a non-stick pan, then fry the chicken for 5 minutes until almost cooked. Tip onto a plate. Pour 250ml water into the pan with the lemon zest and juice, sugar and ginger.

In a bowl, mix the cornflour with a little water until smooth, then whisk into the pan. Bring to the boil, stirring, then add the chicken pieces to the sauce. Reduce the heat. Bubble for a few minutes until chicken is cooked and the sauce has thickened.

Meanwhile, cook the noodles and veg together in boiling water for 4 minutes, then drain. Mix together the chicken, noodles, veg and spring onions; serve scattered with cashew nuts.