Ingredients (serves 2 to 4)

1 tbsp sunflower oil

meat from 2 pheasants, cut into fine strips

1 bunch spring onions, sliced into strips

1apple, finely chopped

1 tbsp fresh ginger, finely chopped

1 tbsp runny honey

1 packet beansprouts

soy sauce

rice or wine vinegar

salt and pepper

2 packets quick-cook egg noodles


Heat the oil in a wok or frying pan. Add the pheasant, onions, apple ginger and honey. Stir for about a minute, then push the pheasant to one side of the pan, and let the onions and apple caramelise a little, before tipping in the beansprouts and adding a dash of soy sauce and vinegar. Season to taste, and then mix in the egg noodles. Serve at once.