1. Drain and rinse the noodles, place into a bowl and pour boiling water over. Let sit while you cook the rest of the dish.
2. Remove the stems from the kale, shred it into very fine strips.
3. Finely slice the capsicum.
4. Separate the pak choy leaves and stems. Finely chop the stems and coarsely chop the leaves.
5. Crush the garlic.
6. Combine the garlic, ginger, lime, 2 tsp. Of the olive oil, and honey or honey substitute in a medium bowl.
7. Cut the chicken into bite size pieces, add to the marinade. Season with salt and pepper.
8. If you have the time, let it sit overnight.
9. Heat the remaining oil in a medium sized frying pan over medium- high heat.
10. Cook the chicken, stirring regularly for 8-10 mins or until the chicken is cooked through.
11. Remove from the pan.

Vegetables

1. In the same pan on medium-high heat, stir fry the kale, beetroot slaw and pak choy stems for 2-3 minutes, until just starting to soften.
2. Add the chicken back to the pan along with any resting juices, pak choy leaves, soy or tamari sauce and 1 tsp. White vinegar.
3. Drain the noodles and add to the frying pan.
4. Cook, stirring for 2 minutes or until the sauce thickens and coats the chicken.
5. Sprinkle with chilli flakes to serve.