Chinese Chicken & Veggie Noodles

Place the ramen noodles into the boiling water and cook until tender, 4 minutes. Drain and refresh under cold water. In a medium bowl, combine the oyster sauce, warm water, sesame oil blend, soy sauce and honey. Stir until well combined.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the carrot, green beans, zucchini and a splash of water and cook until slightly softened, 4 -5 minutes. Add the garlic and kaffir lime leaves and cook until fragrant, 1-2 minutes. Transfer to a bowl.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the chicken in batches and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Repeat with the second batch. Remove from the heat and add the ramen noodles, veggies and the oyster sesame sauce to the pan with the chicken and toss together until heated through. Stir through a good squeeze of lemon juice and the lemon zest.

Divide the chicken noodle stir-fry between bowls and cover to keep warm. Wash out the pan and return to a medium-high heat with a drizzle of olive oil. Add the mixed sesame seeds and crack the eggs on top. Cook until the egg white is cooked and the yolk is just firm, 4-5 minutes.