Bring a large saucepan of water to the boil with 1/4 tsp salt. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the green beans and chop into thirds. Halve the chilli lengthways, deseed then thinly slice (see ingredients for amount). Chop the lime into 4 wedges. In a small bowl, combine the soy sauce, sugar, ketchup (see ingredients for both amounts), ketjap manis and a squeeze of lime.

Add the noodles and green beans to the pan of boiling water 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 and keep the beans vibrant.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the chicken and season with salt and pepper. Stir-fry until browned all over, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Lower the heat slightly and add the peppers. Stir-fry until the peppers are soft and the chicken is cooked through, 5-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Pour the sauce into the pan and simmer for 1 min. Then add the noodles and beans. Toss together to coat evenly in the sauce and heat through until the noodles are piping hot. TIP: Add a splash of water if it's a bit dry.

When everything is ready, serve the chicken noodles in bowls. Sprinkle over the chilli (add less if you don't like too much heat) and serve with a lime wedge for squeezing over. Enjoy!