COOK the noodles. MIX together the lemon juice, soy sauce, honey and hoisin sauce in a bowl. HEAT a wok or large skillet over a high heat, add 1 tablespoon of the oil and stir-fry the chicken for 3 minutes. REMOVE the chicken from the wok and set aside on a plate. HEAT the remaining oil in the wok and stir-fry the broccoli, red pepper and celery for 6 minutes. ADD the flaked almonds and stir-fry for another minute. ADD the garlic and ginger and stir-fry for a minute, then return the chicken to the wok ADD the sauce mixture and stock, then add the cornstarch paste and cook, stirring continuously, until thickened. SERVE on a bed of noodles.
Variation: Replace the chicken with shrimp, scallops or fish.
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