a) Fill and boil your kettle.
b) Pour the boiling water into a saucepan on high heat.
c)c) Add the noodles 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.

a) Meanwhile, heat a drizzle of oil in a large frying pan or wok on high heat.
b) When 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) While the chicken cooks, trim and thinly slice the spring onion.
b) Cut the lime into wedges.

a) Add the mushrooms to the chicken and stir fry for 2-3 mins.
b) Add the mangetout and half the spring onions to the chicken. Stir-fry for another 3-4 mins.

a) Add the cooked noodles to 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) Add a squeeze of lime juice and toss everything together until piping hot and the chicken is cooked, another 2-3 mins. TIP: Add a splash of water if you feel it needs it. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Add salt and pepper to taste.
b) Serve the chicken stir-fry in bowls topped with the peanuts and remaining spring onions.
c) Pop the remaining lime wedges alongside for squeezing over. Enjoy!