a) Boil a full kettle.

b) Pour the boiled water into a saucepan on high heat.

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

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

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

b) Once hot, add the diced chicken and fry, stirring occasionally, until starting to brown, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips. 

b) Cut the lime into wedges (see ingredients for amount). 

a) Add the pepper and mangetout to the chicken.

b) Stir-fry for 4-5 mins more.

a) Stir the cooked noodles into the pan along with the ketjap manis, soy sauce, honey and ketchup (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Squeeze in some lime juice from a lime wedge and stir-fry until everything's piping hot and the chicken is cooked through, another 2-3 mins. 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, add salt and pepper to taste, then share between your bowls.

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

Enjoy!