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1
Mix the mustard, honey, orange zest and juice and 2 tablespoons olive oil in a large bowl.
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2
Season, add the chicken and stir to coat evenly.
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3
Cover and set aside for at least 15 minutes, or chill overnight.
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4
This works equally well with strips of beef, pork or turkey, and can be served with rice instead of noodles, if you like.
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5
Meanwhile, cook the noodles in boiling water according to the pack instructions.
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6
Drain well, tip into a large bowl and mix with the remaining oil to stop the noodles sticking together.
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7
Set aside, covered, to keep hot.
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8
Put a large frying pan or wok over a high heat.
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9
When hot, add the cashews and cook for 2 minutes, stirring, until lightly toasted.
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10
Remove the nuts from the pan, set aside to cool, then roughly chop.
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11
Using a slotted spoon, lift the chicken from the marinade and add to the hot pan.
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12
Cook for 5 minutes, stirring, until golden all over.
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13
Add the chicken marinade to the pan and bubble away for 1 minute.
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14
Gradually add the noodles, separating them with your fingers as you go, then add the tomatoes and most of the spring onions.
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15
Season and mix everything together to coat in the marinade.
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16
Stir-fry for 2 minutes, until piping hot and the vegetables have just started to wilt.
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17
Divide between bowls and scatter with the chopped cashews and remaining spring onions to serve.
