Ingredients for 4 servings

½ organic seasonal cabbage, cored and thinly shredded
1 organic garlic clove, thinly sliced
1 organic onion, thinly sliced
1tbsp organic extra virgin olive oil
1tbsp organic sesame seeds, toasted
1tbsp sesame oil
2 organic bunched carrots, peeled, halved lengthways and thinly sliced diagonally
2tbsp low-salt soy sauce
150g organic 100% brown rice noodles
400g organic, skinless chicken breast, sliced 2-3cm thick

Directions

Bring a pan of water to the boil and cook the noodles following pack instructions. Drain and refresh under cold, running water to stop them sticking.

Mix the sesame oil with the olive oil, and heat half in a large wok until hot. Stir-fry the chicken for 3-4 minutes until golden. Remove from the pan and set aside.

Heat the remaining oil in a pan until hot. Stir-fry the onion, carrots, garlic and cabbage for 2 minutes, add 2 tablespoons water and stir-fry for another 3-4 minutes. Stir in the soy sauce, drained noodles and par-cooked chicken, and cook for another few minutes until cooked though, with no pink showing. Scatter with the sesame seeds before serving.