Ingredients:

• 1 tbsp Vegetable Oil
• 4 Cloves of Garlic, thinly sliced
• 6 Spring Onions cut into 1 inch lengths
• 500g Chicken Mince, (I minced Chicken Thighs in the food processor)
• 2 tbsp grated Ginger
• 90g Honey
• 60ml Oyster Sauce
• 2 tbsp Soy Sauce
• 80ml Water
• 1 Chinese Cabbage, chopped
• 450g fresh Udon Noodles
• Coriander to serve

Method:

1. Heat the Oil in a Wok or a large Frying Pan.
2. Add the Garlic and Spring Onions and cook for 1 min or until crisp.  Remove from the pan and set aside.
3. Add the Chicken, Ginger, Honey, Oyster Sauce, Soy Sauce and Water to the pan and cook for 8-10 mins breaking up the mince as you go.
4. Add the Cabbage and cook, tossing for a couple of mins or until just wilted.
5. Put in the Noodles broken up and stir to combine.
6. When finished put the Spring Onion and Garlic mix on top.
7. Serve with a bit of Chilli Oil and some Coriander.