Hot chicken and honey salad

Put the chicken strips in a bowl. Combine the marinade ingredients and pour over the chicken. Leave to marinate for 1 hour.

Pull the glass noodles apart: the easiest way to do this is to put them in a bag to stop them flying all over the place!

In a wok, heat enough oil for deep-frying. When it is very hot, add the noodles. Fry for a few minutes until golden. Drain on paper towels and keep warm.

Heat the 3 tablespoons of olive oil in a wok. Remove the chicken from the marinade and stir- fry over a high heat for 3 minutes to seal in the juices.

Stir in the honey and continue cooking for a further 5 minutes, adding enough wine to the pan to prevent scorching.

Toss in the tomatoes, cook briefly to heat through and finish with the sesame oil.

Arrange the lettuce and noodles on a serving plate. Spoon the chicken and tomato mixture over the top and garnish with spring onion shreds, coriander leaves and toasted sesame seeds. Serve immediately.