a) Fill and boil your kettle. Trim the green beans and cut into thirds.
b) Pour the boiling water into a saucepan on high heat.
c) Add the noodles and green beans and bring back to the boil. Cook until tender, 4 mins.
d) Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together and to keep the beans vibrant.

a) Meanwhile, heat a drizzle of oil in a large frying pan or wok on high heat.
b) Once the oil is hot, add the 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 pepper and discard the core and seeds. Slice into thin strips.
b) Cut the lime into wedges.

a) Add the pepper to the chicken and stir-fry for 3-4 mins more.

a) Stir the cooked noodles and beans into the pan along with the ketjap manis, soy sauce, honey and ketchup (see ingredients 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 and stir-fry until everything is piping hot and the chicken is cooked through, another 2-3 mins. Add a splash of water if you feel it needs it. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) When the 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!