Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onions. Zest and cut the lime into wedges. Roughly chop the peanuts. Trim the green beans and chop into thirds.

Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles. Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the diced chicken thigh to the pan 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.

When the pan of water is boiling, add the noodles and cook until tender, 3-4 mins. Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

Add the pepper and green beans to the chicken pan. Stir-fry until they begin to soften, 5-6 mins. Once the veggies have softened, stir in the garlic, lime zest, bulgogi sauce and soy sauce. Stir-fry until piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the noodles have cooked, add them to the pan with the chicken. Toss to coat and cook until piping hot, 1-2 mins. TIP: Add a splash of water if the noodles look a little dry.

Share the bulgogi chicken noodles between your bowls and sprinkle over the peanuts and spring onion for those who'd like them. Serve with a lime wedge on the side for squeezing over. Enjoy!