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Put cubed chicken into a Ziploc bag along with the soy sauce, hot sauce, vinegar, garlic, ginger, the white of the spring onions and black pepper.
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Stash Ziploc bag in fridge and allow to marinate for a as little as one hour and as much as overnight.
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Remove bag from fridge, strain off marinade and reserve.
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Fry green beans over medium heat in a bit of oil in a non-stick skillet and set aside.
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Bring chicken broth to a boil in a pot. Once broth comes to a boil, dump in noodles and cook till tender.
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Drain noodles, reserving the broth.
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Add a little more oil to the non-skillet, then add the noodles. Season with a bit of soy sauce and hot sauce, then fry slowly and gently over medium heat. If they start going dry and want to stick to the skillet, add a small amount of stock to the skillet.
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While noodles are frying, heat a cast iron pan or wok over medium-high heat and add a generous amount of oil.
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Add chicken and stir fry for about a minute. The marinate will help it brown nicely. You'll have to keep things moving so the garlic doesn't burn. Nothing destroys a dish quite like burned garlic!
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Once chicken is browned, add the reserved marinade, toss chicken a few times to coat, then evacuate chicken from the pan.
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Add a bit of chicken stock to the pan/wok along with the juice of half an orange and the honey. Reduce to a thick, dark glaze. Keep an eye on the glaze, it will burn!
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Turn down the heat and add cooked chicken and green beans to the pan/wok, toss a few times to coat and reheat.
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Serve chicken and beans on top of the fried noodles, sprinkling with sesame seeds and the spring onion greens.