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 then 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 and cooked through, 5-6 mins. IMPORTANT: Wash your hands after handling chicken and its packaging.

When boiling, add the noodles to the water 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 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.

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. Sprinkle over the peanuts and spring onion. Serve with a wedge of lime on the side. Enjoy!