½ cup (125ml) sweet Indonesian soy sauce
2 cloves garlic, crushed
3cm knob ginger
1 chilli, deseeded and chopped (optional)
Juice of 2 limes or 1 lemon
4 chicken breast fillets, sliced
1 Tbsp (15ml) cornflour
1 packet (250g) egg noodles
1 Tbsp (15ml) sesame oil
4 spring onions, thinly sliced
Handful coriander, chopped
Sprinkle of sesame seeds
Mix sweet Indonesian soy sauce, garlic, ginger, chilli and lime juice together. Set aside.
Toss chicken strips in cornflour.
Heat a little oil in a large wok.
Add chicken and fry for 2 minutes.
Add sauce and stir-fry for 5 minutes.
Cook noodles according to packet instructions, drain and toss with sesame oil, spring onion and coriander.
Serve noodles topped with sticky chicken and scattered with sesame seeds.