Mix the vinegar, soy sauce, tomato ketchup, orange juice and honey together in a jug, add the
cornflour and stir until well combined.
Heat the oil in a non-stick frying pan and stir-fry the chicken strips for 3-4 minutes. Add the
vegetables and stir-fry for 4-5 minutes.
Add the cornflour mixture and bring to the boil, stirring constantly, then reduce the heat and
simmer for 1 minute until thickened.
Meanwhile, prepare the noodles according to the packet instructions, drain and add to the pan
along with the sesame seeds. Mix well. Serve hot or cold.