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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. 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 ½ cm thick.

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

d) Cut the lime into wedges.

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

b) Stir-fry for the remaining time until tender, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

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

a) Stir the bulgogi, soy, sambal, (add less if you'd prefer things milder) 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 and cook, using a fork to gently separate them, until warmed through, 2-3 mins. 

b) Add a good squeeze of lime juice.

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

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

b) Serve with any remaining lime wedges for squeezing over.