1 piece Fresh ginger (about 2cm/1inch peeled and finely chopped)
1 handful Fresh Coriander (chopped)
1 teaspoon Sesame seed oil
1 tablespoon Mirin or wine vinegar
1 teaspoon Honey
Slice the chicken breast into thin strips and marinade in the soy, garlic, ginger and mirin for 20-30 minutes
Boil a kettle of water and soak the noodles in hot boiling water for 5 minutes, while you make the stirfry
Heat the oil in a wok till just smoking
Aadd the chicken, shallot, garlic, chilli and ginger. Reserve the soy/mirin liquid for later
Stir fry for 1-2 minutes over a high heat
Reduce the heat slightly and add in the watercress. Stir fry for one further minute
Meanwhile, drain the noodles and rinse through with more boiling water
Add the drained noodles and the soy/mirin mixture to the pan then stir in the honey and coriander
Season with salt and black pepper to taste and garnish with fresh coriander flowers.
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