Recipe by Genevieve McGough, as featured in the latest issue of The Foodtown Magazine Servings: 4

Chicken, Lime & Mango Noodles Recipe Ingredients: 2 tbsp Olive Oil 1 Green Capsicum 1 Red Capsicum 2 tbsp Fish Sauce 2 Limes, zest and juice 2 tbsp Runny Honey ½ tsp Sesame Oil 1 Small Red Onion, peeled 1 tbsp Canola Oil 2 Boneless Chicken Breasts 150g Chinese Egg Noodles 1 Mango

Directions:
Halve the capsicums, deseed them and then slice them into fine strips.
Place them in a mixing bowl along with the fish sauce, lime zest and juice, honey, olive oil and sesame oil.

Slice the red onion in half through its length then slice thinly along its grain.

Cut the cheeks off the mango, cut away the skin, slice the fruit thinly and then add it to the bowl along with the onion.

Heat the canola oil in a medium frying pan.

Slice each chicken breast in half lengthwise so that you have 4 thin fillets. Panfry them until golden brown on both sides for around 5-6 minutes until cooked through.

Meanwhile, cook the egg noodles in plenty of salted, simmering water for 6 minutes then drain.

Slice the chicken into strips and toss with the noodles and vegetables in the bowl.
Distribute between 4 serving bowls and serve.