Heat the oil in a non-stick pan, then fry the
chicken for 5 mins until almost cooked. Tip
onto a plate. Pour 250ml water into the pan
with the lemon zest and juice, sugar and
ginger. In a bowl, mix the cornflour with a
little water until smooth, then whisk into the
pan. Bring to the boil, stirring, then add the
chicken to the sauce. Reduce the heat.
Bubble for a few mins until chicken is
cooked and the sauce thickened.
Meanwhile, cook the noodles and veg
together in boiling water for 4 mins, then
drain. Toss together the chicken, noodles, veg
and spring onions; serve scattered with nuts.