a) Boil a full kettle.

b) While it boils, peel and grate the garlic (or use a garlic press). Zest and cut the lemon into wedges.

c) Trim the green beans, then cut into thirds.

d) Add the chicken to a medium bowl. Add the cornflour and lemon & herb seasoning. Season with salt and pepper, toss to coat.

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

b) Once hot, add the diced chicken to the pan. 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) In the meantime, pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.

b) Add the noodles and green beans to the water. Cook until tender, 4-5 mins.

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

a) Once the chicken has cooked, add the garlic and ginger puree. Cook for 1 min more.

b) Stir in the soy sauce, water for the sauce (see pantry for amount) and half the lemon zest. Cook until thickened, 2-3 mins.

a) Once thickened, add a squeeze of lemon juice to the sauce.

b) Stir in the cooked noodles, green beans, honey and butter (see pantry for amount), then mix until well-coated. TIP: If your honey has hardened, pop in a bowl of hot water for 1 min.

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

a) Share your lemon chicken noodles between your bowls.

b) Sprinkle over the roasted sesame seeds and any remaining lemon zest.

Enjoy!