Cook the noodles as per pack instruction. Keep aside, warm.
Heat a large saucepan or wok. Have all of the ingredients prepared in advance because you do need to stand over this dish. Toss the chicken and pork pieces in corn flour. This will help crisp up the pieces.
Add a little sunflower oil to the wok and then the chicken and pork pieces.
Allow to sear and colour for 30-90 seconds stirring once or twice.
Next, add in the red pepper, onion, garlic, ginger, chilli, pack choi. Half of the teriyaki sauce and enough water to create steam. Cover with a lid or a plate.
Allow to cook quickly for a further 2 minutes until the chicken pieces are cooked and the vegetables are softened.
At this stage, combine in a bowl, the rest of the teriyaki sauce, honey, chilli flakes, sesame oil, lime juice and zest. Stir well and pour into the wok, stir to combine. Add extra water or stock if needed to reach a coating texture on the meat and vegetables (you can also, add the ingredients one by one directly into the wok pan)
Correct the seasoning of the dish at this stage, bearing in mind that the sauce can tend to be quite salty.
Add the cooked noddle to the wok and coat the noddle in the flavoured stir fry.
Remove from the heat, divide into dishes and serve immediately. Enjoy while piping hot with a drizzle of lime or chilli oil and coriander if desired.
