a) Boil a full kettle for the noodles.

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

c) Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press). 

a) Pour the boiled water into a medium saucepan with ½ tsp salt.

b) Add the noodles and cook until tender, 4 mins.

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

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken breast, sliced pepper and green beans. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

c) Fry until the chicken is golden brown on the outside and cooked through and the veg is tender, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Next, add the garlic and stir-fry for 1 min more. 

b) Stir in the soy sauce, ketjap manis, hoisin sauce and water for the sauce (see pantry for amount). Cook for 1 min. 

a) Add the cooked noodles to the pan and toss together so everything's coated in the sauce.

b) Add a splash more water if you feel it needs it. 

a) Share the noodles out between your serving bowls.

b) Sprinkle over the sesame seeds to finish.