Put a large saucepan of water with 1/2 tsp of salt on to boil for the noodles. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the green beans then chop into thirds. Halve, peel and thinly slice the red onion. Trim the spring onions and thinly slice. Peel and grate the ginger and garlic (or use a garlic press). Roughly chop the coriander (stalks and all).

When the water for the noodles is boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

Heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Once the oil is hot, add the chicken to the pan and stir-fry until golden brown on the outside and cooked through, 8-10 mins, transfer to a bowl, set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add another splash of oil to your (now empty) pan if it's dry and lower the heat slightly. Add the pepper and green beans and stir-fry until starting to soften, 3-4 mins. Add the red onion and cook for another 2 mins.

Pop the chicken back into the pan. Add the ginger and garlic and cook for 1 min more. Stir the noodles into the pan, along with the soy sauce, hoisin sauce and a splash of water to loosen.

Mix well to make sure all the ingredients are combined and cook for another 2 mins to ensure the noodles are piping hot. Finish the stir-fry by adding the spring onion and as much coriander as you like, then serve immediately. Enjoy!