a) Heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the diced chicken. Season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, trim the green beans, then cut into thirds.

b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2cm thick.

c) Peel and grate the garlic (or use a garlic press).

a) Once the chicken has cooked for 4-5 mins, add the green beans and carrot to the pan.

b) Stir-fry for the remaining time until tender, 4-6 mins.

c) Stir in the garlic. Fry for 1 min. 

a) Stir the bulgogi, soy, sugar and water for the sauce (see pantry for both amounts) into the pan until combined.

b) Bring to the boil, then lower the heat and simmer until the sauce has thickened slightly, 2-3 mins. 

a) Add the udon noodles to the pan.

b) Toss to coat, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.

c) Add a splash of water if you feel it needs it.

a) Share the chicken noodle stir-fry between your bowls. 

b) Drizzle over the sriracha to finish. 

Enjoy!