Whisk together the orange zest and juice, honey, soy sauce, ginger and garlic.

Boil the noodles for 4 minutes then pour the noodles and water over the spinach leaves, through a colander, so it wilts and mix. Drizzle oil over the ingredients and put aside.

Heat the vegetable oil in a wok until very hot and then fry the chicken strips for 5 minutes, until golden brown.

Then pour the honey orange mix over the chicken and leave it to simmer for 2 minutes until thick and shiny and the chicken is glazed.

Tip the noodles and spinach into the wok with the chicken and gently toss to warm through.

Serve.