For 4 servings you need

4 skinless chicken breasts

Juice and zest of 1 large orange

10ml light or sweet soy sauce (Indonesian)

2-3 cloves of garlic, crushed

2ml freshly ground black pepper or 1ml ground Szechuan pepper

1-2 red chillies, finely sliced (optional)

½  white onion coarsely chopped

3-4 sprigs of rosemary, finely chop half of the leaves and leave the remainder whole

About 2 cups of shredded kale

100g flat rice noodles

A few half slices of fresh orange

30ml canola oil

10ml sesame oil

To prepare

I prefer using a wok for this recipe, but a heavy frying pan that retains the heat will also work well.

Cut the chicken breasts into strips or chunks

Add the orange juice and zest, pepper, chilli and garlic to the chicken.

Allow it to stand for at least 30 minutes.

If you are using whole kale leaves, remove the spine before shredding them

Pour boiling water over the noodles and allow them to stand until required

Heat half of the oil and add the onion and fry until the onion becomes slightly transparent then add the shredded kale and cook until the kale is soft. Add a few sprigs or rosemary. Remove this from the pan.

Heat the remaining oil and stir fry the chicken pieces until they are golden and just cooked. If you overcook the chicken at this point it will become tough.

Finally stir in the sesame oil, add the kale and onion mixture and the drained noodles. Serve in a bowl.