Finely grate the zest of one orange and remove the zest of the other in fine strips.
Juice both oranges.
Mix together the grated orange zest, orange juice, garlic and chicken.
Cover and allow to marinade overnight.
Cook the noodles according to the instructions on the packet.
Remove the chicken from the marinade and drain well.
Toss in the cornstarch.
Heat the oil in a wok or skillet until smoking then add the chicken pieces and cook until browned all over.
Add the honey, deglaze with the marinade and simmer for 3-4 minutes.
Season with soy sauce and cayenne pepper and add the orange zest strips.
Place the drained glass noodles on plates or a large platter, arrange the orange chicken on top and scatter with the scallion rings to serve.
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