a) Trim and halve the green beans.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

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

b) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

c) Drain the prawns. Halfway through cooking the chicken, add the prawns to the pan. Fry for the remaining 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Crush the peanuts in the unopened sachet using a rolling pin.

a) Once the chicken is cooked, add the garlic and coleslaw mix. Stir-fry for 1 min.

b) Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them.

c) Simmer until piping hot, 1-2 mins.

a) Add the ketjap, soy and honey to the noodles. 

b) Toss together so everything's evenly coated in the sauce.

c) Stir-fry until piping hot, 1 min. Add a splash of water if you feel it needs it. Season with salt and pepper.

a) Share the noodles between your serving bowls.

b) Drizzle over the hot sauce and sprinkle over the peanuts.