a) Boil a full kettle. 

b) Pour the boiled water into a saucepan on high heat with 1/4 tsp salt.

c) Add the noodles and cook until tender, 4 mins.

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

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the diced chicken and the mixed green veg.

c) Fry, stirring occasionally, until the veg is tender and the chicken is browned, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Meanwhile, cut the lime into wedges (see ingredients for amount). 

a) Once the chicken is browned and the veg is tender, stir the cooked noodles into the pan along with the ketjap manis, soy sauce, honey and ketchup (see pantry for amount). 

b) TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

a) Squeeze in some lime juice from a lime wedge and stir-fry until everything's piping hot and the chicken is cooked through, 2-3 mins more. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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

a) When your stir-fry is ready, share between your bowls.

b) Serve with the remaining lime wedges alongside for squeezing over.

Enjoy!