Bring a large saucepan of water to the boil with 1/2 tsp of salt. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the carrot (no need to peel) and grate on the coarse side of your grater. Peel and grate the garlic (or use a garlic press). Thinly slice the red chilli and roughly chop the coriander (stalks and all).

Mix the mango chutney with the ketchup, soy sauce and the water (see ingredients for amount) in a small bowl. Keep to one side. Chop the lime into wedges. Finely chop the peanuts.

When the water is boiling, add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.

Meanwhile, heat a splash of oil in a frying pan or wok over medium-high heat. When the oil is hot, add the chicken and stir-fry until browned and cooked through, 10-12 mins. TIP: You might want to cook the chicken in batches to prevent it from stewing instead of frying. Transfer the chicken to a bowl once cooked, then return the pan to the heat. IMPORTANT: Wash your hands after handling raw chicken. The chicken is cooked when it is no longer pink in the middle.

Add another splash of oil to your (now empty) pan if necessary and, when hot, add the peppers. Stir-fry until softened, 4-5 mins. Then add the carrot, garlic and sauce. Bring to the boil and add the chicken and noodles to the pan. Toss to coat in the sauce and cook until everything is piping hot, 2-3 mins. Stir frequently. TIP: Add a splash of water if you feel it needs it.

Divide the stir-fry between your plates. Add a sprinkling of peanuts, coriander and chilli. Finish with a wedge of lime. Enjoy!