• Drain and rinse the noodles, place into a bowl and pour boiling water over. Let sit while you cook the rest of the dish.
• Remove the stems from the kale, shred it into very fine strips.
• Finely slice the capsicum.
• Separate the pak choy leaves and stems. Finely chop the stems and coarsely chop the leaves.
• Crush the garlic.
• Combine the garlic, ginger, lime, 2 tsp. Of the olive oil, and honey or honey substitute in a medium bowl.
• Cut the chicken into bite size pieces, add to the marinade. Season with salt and pepper.
• If you have the time, let it sit overnight.
• Heat the remaining oil in a medium sized frying pan over medium- high heat.
• Cook the chicken, stirring regularly for 8-10 mins or until the chicken is cooked through.
• Remove from the pan.

Vegetables

• In the same pan on medium-high heat, stir fry the kale, beetroot slaw and pak choy stems for 2-3 minutes, until just starting to soften.
• Add the chicken back to the pan along with any resting juices, pak choy leaves, soy or tamari sauce and 1 tsp. White vinegar.
• Drain the noodles and add to the frying pan.
• Cook, stirring for 2 minutes or until the sauce thickens and coats the chicken.
• Sprinkle with chilli flakes to serve.