a) Fill and boil your kettle. b) Fill a medium saucepan with boiling water and bring back to the boil on high heat. c) Add the noodles and boil for 4 mins. d) When cooked, drain in a sieve. Return the noodles to the pan and refill with cold water. TIP: This will stop the noodles from 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 chicken and its packaging.

a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. b) Trim the green beans and chop into 3 pieces. c) Trim and thinly slice the spring onions. d) Cut the lime into wedges.

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

a) Drain the noodles, then add to the pan along with the ketjap manis, soy sauce and honey. b) Add a squeeze of lime juice and toss everything together until piping hot and the chicken is cooked, another 2-3 mins. c) TIP: Add a splash of water if you feel it needs it. d) 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 remaining spring onions, peanuts and remaining lime wedges for squeezing over. c) Enjoy!