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). Trim and thinly slice the spring onions.

c) Zest and cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.

d) Trim the green beans and chop into thirds.

a) Bring a large saucepan of water to the boil with 1/4 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. TIP: Run the noodles under cold water to stop them sticking together.

a) Add the pepper and green beans 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) Sprinkle over the peanuts and spring onion for those who'd like them.

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

d) Enjoy!