a) Fill and boil your kettle.
b) Fill a saucepan with boiling water and bring back to the boil on high heat.
c) When boiling, add the noodles to the water and bring back to the boil again. 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 over high heat.
b) When hot, add the chicken and fry, stirring occasionally, until starting to brown, 4-5 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
b) Trim and thinly slice the spring onion.
c) Cut the lime into wedges.

a) Add the pepper, mangetout and half the spring onions to the chicken. Stir-fry for another 3-4 mins.

a) Drain the noodles, then add to the pan along with the ketjap manis, soy sauce, honey and ketchup (see ingredients for amount).
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 stir-fry in bowls topped with the peanuts and remaining spring onions.
c) Pop the remaining lime wedges alongside for squeezing over. Enjoy!