Bring a large saucepan of water to the boil with a pinch of salt for the noodles. Halve the red pepper and remove the core, then slice into thin strips. Trim the green beans and chop into thirds. Halve the chilli, remove the seeds and slice thinly. Roughly chop the coriander (stalks and all). Chop the lime into 4 wedges. In a small bowl combine the soy sauce, ketchup and honey.

Add the noodles to the pan of boiling water and cook for 3-4 mins. Drain in a colander, return to the pan off the heat and cover with cold water to stop them cooking anymore. Set aside.

Meanwhile, heat a drizzle of oil in a large frying pan or wok over high heat. When really hot, add the chicken, season with salt and pepper and stir-fry until browned all over, 3-4 mins.

Lower the heat slightly and add the peppers and beans. Stir-fry until the veg is soft and the chicken cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the sauce to the pan. Drain the noodles again and add these into the pan as well. Toss everything together to ensure everything is well coated in sauce and the noodles are piping hot. Season to taste with salt and pepper.

Serve the chicken noodles in bowls. Scatter the coriander and chilli (use as much as you dare!) on the adults' bowls, leaving the kids' plain (unless they like a bit of heat!). Pop a lime wedge on each bowl for squeezing over and enjoy!