Doubling down on the classic pairings of honey with soy, and chicken with mushroom, this quick-fix, midweek stir-fry is both slightly sweet and satisfyingly savoury. And here's a little tip to add to your kitchen know-how: tossing the chicken in cornstarch makes it wonderfully crispy and golden.
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 3 minutes to soften. Drain. While noodles are softening, continue with step 2.
Thinly slice mushrooms, cabbage and spring onion. Chop chicken into 4cm pieces.
Toss chicken in a bowl with cornflour. Heat vegetable oil in a frypan over medium-high heat. Add chicken and cook, turning occasionally, for 6–7 minutes or until golden. While chicken is cooking, continue with step 4.
Peel and finely grate garlic and ginger. Place garlic and ginger in a bowl with sesame oil, soy sauce and honey and whisk to combine.
Add mushroom and cabbage to chicken and cook for 3–4 minutes or until mushrooms are caramelised slightly and cabbage is tender but retains some bite.
Add sauce and noodles to chicken and use tongs to coat noodles and warm through. Divide between bowls and top with spring onion and sesame seeds to serve.