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

Trim the pak choi, then thinly slice widthways.Trim the green beans, then cut into thirds.

Halve the chilli lengthways, deseed then thinly slice (see ingredients for amount). Cut the lime into wedges.

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 beans. Stir-fry until the veg has softened and the chicken is cooked through, 3-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the pak choi and cook for 2-3 mins more.

At the same time, 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.

Pour the sauce mixture 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. Add a splash of water if it's a little too thick.

Serve the chicken noodles between your bowls.

Sprinkle over the chilli (add less if you'd prefer things milder) and serve with a lime wedge alongside for squeezing over.

Enjoy!