Bring a large saucepan of water to the boil with 1/4 tsp of salt for the noodles. Halve the yellow pepper and discard the core and seeds. Slice into thin strips. Trim the green beans and chop into thirds. Halve the chilli lengthways, de-seed then slice thinly. Roughly chop the coriander (stalks and all). Chop the lime into 4 wedges. In a small bowl combine the soy sauce, ketchup and honey.

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.

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. Drain the noodles again and add these into the pan as well. Toss everything together to ensure everything is well coated in sauce and the noodles are piping hot. Season to taste with salt and pepper. TIP: Add a splash of water if it's a bit dry.

Serve the chicken noodles in bowls. Scatter on the coriander and chilli (use as much as you dare!) and pop a lime wedge on each bowl for squeezing over. Enjoy!