Bring a large saucepan of water to the boil with 1/4 tsp of salt for the noodles. 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 slice thinly (see ingredients for amount). Roughly chop the coriander (stalks and all). Chop the lime into 4 wedges. In a small bowl combine the soy sauce, ketchup, honey, ketjap manis and a squeeze of lime.

Add the noodles to the pan of boiling water and cook until tender, 4 mins. Drain in a colander, return to the pan off the heat and drizzle with oil to stop them sticking together. Set aside.

Meanwhile, heat a drizzle of oil in a large frying pan or wok over high heat. When really hot, add the chicken, season with salt and pepper and stir-fry until browned all over, 3-4 mins. IMPORTANT: Wash your hands after handling chicken and its packaging.

Lower the heat slightly and add the peppers and beans. Stir-fry until the veggies are soft and the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the sauce you made earlier to the pan. Add the noodles into the pan as well. Toss everything together to ensure everything is well coated in sauce and the noodles are piping hot. TIP: Add a splash of water if it's a bit dry.

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