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. 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 colander. 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 is 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.
b) Toss to coat in the sauce and cook until piping hot, 1-2 mins, adding a splash of water if you feel it needs it.

a) Share the bulgogi chicken noodles between your bowls.
b) Sprinkle over the peanuts.
c) Serve with a lime wedge on the side for squeezing over.

Enjoy!