a) Halve the pepper and discard the core and seeds. Slice into thin strips.

b) Peel and grate the garlic (or use a garlic press). 

c) Zest and cut the lime into wedges. 

d) Slice the sugar snap peas in half lengthways.

a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Meanwhile, when your pan of water is boiling, add the noodles and cook until tender, 3-4 mins.

b) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Add the pepper and sugar snap peas to the chicken pan. Stir-fry until they start to soften, 5-6 mins.

b) Once the veg has softened, stir in the garlic, lime zest, bulgogi sauce and soy sauce.

c) Stir-fry until everything's piping hot and the chicken is cooked through, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Once the noodles are cooked, add them to the chicken stir-fry and toss to coat in the sauce.

b) Cook until piping hot, 1-2 mins. Add a splash of water if you feel it needs it.

a) Share the bulgogi chicken noodles between your bowls.

b) Serve with a lime wedge on the side for squeezing over.

Enjoy!