Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press). 

When boiling, add the noodles to the water and cook until tender, 4 mins.

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

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken, sliced pepper and green beans.

Fry until the chicken is cooked through and the veg is tender, 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.

Next, add the ginger puree and garlic to the chicken and stir-fry until fragrant, for 1 min. 

Stir in the soy sauce, hoisin sauce and water for the sauce (see pantry for amount). Cook for 1 min. 

Add the cooked noodles to the pan. Stir together until well combined and piping hot, then remove from the heat.

Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it. 

Share the Shanghai style noodles between your serving bowls.

Sprinkle over the sesame seeds to finish. 

Enjoy!