Serves 4

What you need:

For the noodles:
6 strips whole-wheat or rice noodles
30ml /2 tablespoons sesame oil
2 tablespoons sesame seeds
Chopped coriander
Soy sauce to taste

For the stir-fry:
15-30ml/1- 2 tablespoons vegetable oil
4 chicken fillets, cut into thin strips
6cm/2 inch grated ginger root
4 garlic cloves, crushed
400g /14oz small pak choy, quartered
100g /4oz sugar snap peas or mange tout
2 small carrots, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
100g /4oz asparagus tips
Bunch of spring onions, cut into 3cm/1 inch pieces
2-3 oranges, peeled and segmented
1 orange, grated zest and juice
2 tablespoons soy sauce
4 tablespoons honey

What you do:

Cook the noodles as per packet. Drain well and toss together with sesame oil, seeds and coriander. Season with a little soy sauce and keep warm while making the stir-fry. Heat the oil in the wok. Add the chicken strips, ginger and garlic. Stir-fry for a couple of minutes until chicken turns opaque. Add the vegetables and orange zest. Stir-fry for a further two minutes before adding the orange juice and segments, soy sauce and honey. Cook for 3-4 minutes until the sauce has thickened, and the vegetables are lightly cooked but still remain crunchy. Arrange on soup plates with the noodles.

Carl Opperman, Treetop Restaurant, Applewood, Swords, Co. Dublin