a) Boil a full kettle. Trim the green beans, then cut into thirds.

b) Pour the boiled water into a saucepan on high heat with ½ tsp salt.

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

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

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

b) Once hot, add the diced chicken and green beans. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

c) 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) Once the chicken is browned, add the sliced pepper to the chicken pan.

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, put the sachet in a bowl of hot water for 1 min to loosen.

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

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