a) Boil a full kettle for the noodles.

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

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

a) Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil. 

b) Add the noodles and cook until tender, 4 mins. 

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

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

b) Once hot, add the sliced pepper and green beans. Season with salt and pepper. Stir-fry for 3-4 mins. 

a) Lower the heat slightly and add the plant-based chicken. 

b) Stir-fry until the veg has softened and the plant-based chicken is golden brown, 4-6 mins. Season with salt and pepper.

c) 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, put the sachet in a bowl of hot water for 1 min to loosen.

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

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

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

a) Share the plant-based chicken noodles between your bowls.

b) Serve with a lime wedge for squeezing over.