16 – 20 large king prawns or 4 chicken breasts (skin removed and cut into strips)
1 – 2 tbsps Borderfields Cold Pressed Rapeseed Oil
1 garlic clove, finely chopped
4cm fresh ginger, finely chopped
1 bunch of spring onions, finely chopped
Mixed vegetables cut into strips or florets eg broccoli, carrots, peppers
250g /4oz medium egg noodles
2 tbsps soy sauce
1 tbsp honey
2 – 3 tbsps fresh orange juice
1 tbsp toasted sesame seeds
Black pepper


1. Mix the Borderfields Cold Pressed Rapeseed Oil, garlic and ginger in a dish and marinade the prawns or chicken breasts.

2.Heat a wok or non-stick frying pan; add the chicken or prawns and stir fry for 2 minutes; add the vegetables and a tablespoon of water, cover the pan and steam until the fish or meat is thoroughly cooked and the vegetables are cooked but crunchy; add the spring onions and cook through.

3.Meanwhile cook and drain the noodles. Make a dressing with the soy sauce, honey and orange juice and dress the noodles, then add to the pan and mix all the ingredients together.

4. Serve in bowls scattered with sesame seeds.