Heat a drizzle of oil in a large frying pan or wok on medium-high heat.

Once hot, add the diced chicken and stir-fry until golden brown on the outside and cooked through, 8-10 mins.

Once cooked, transfer the chicken to a bowl. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2cm thick.

Quarter and peel the onion, then separate the layers. Trim the green beans, then cut into thirds.

Cut the lime into wedges. Peel and grate the garlic (or use a garlic press).

Pop the (now empty) pan back on medium-high heat with a drizzle of oil if needed (no need to clean).

Once hot, add the carrot, onion and beans and stir-fry until softened, 6-7 mins.

While the veg fries, boil a full kettle.

Pour the boiled water into a medium saucepan and bring back to the boil. Add the noodles and cook until tender, 4 mins.

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

Once softened, stir the garlic into the veg and fry until fragrant, 1 min.

Add the bulgogi sauce, soy sauce and water for the sauce (see pantry for amount). Bring to the boil, then stir in the cooked chicken and noodles.

Toss to coat everything in the sauce, stirring frequently until piping hot, 2-3 mins.

Add a good squeeze of lime juice, then remove from the heat. Add a splash of water if it's a little dry.

When ready, share the chicken stir-fry between your bowls. 

Serve with any remaining lime wedges alongside.

Enjoy!