Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the green beans, then cut into thirds.

Cut the lime into wedges (see ingredients for amount).

Once your pan of water is boiling, add the noodles to the pan and bring back to the boil.

Cook until tender, 4 mins. Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

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

Once hot, add the diced chicken and season with salt and pepper. Stir-fry until browned all over, 3-4 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Lower the heat slightly and add the sliced pepper and beans. Stir-fry until the veg has softened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything cooks, in a small bowl, combine the soy sauce, ketchup (see pantry for amount), honey, ketjap manis and a squeeze of lime from a lime wedge. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir the sticky sauce into the chicken and simmer for 1 min.

Add the cooked noodles to the pan and stir until everything's combined and piping hot, 1 min.

Taste and season with salt, pepper, and more lime juice from a lime wedge if needed. Add a splash of water if it's a little dry.

Share the chicken noodles out between your bowls.

Serve with a lime wedge for squeezing over.

Enjoy!