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.

Peel and grate the garlic (or use a garlic press).

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

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, bring a large saucepan of water to the boil with 1/2 tsp salt.

When your pan of water is boiling, 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.

In a small bowl, mix together the mango chutney, bulgogi, soy sauce, ketchup and water for the sauce (see pantry for both amounts). Set aside your sticky sauce.

Stir the garlic into the veg and fry until fragrant, 1 min.

Stir in the sticky sauce, then stir through the cooked chicken and noodles.

Toss to coat everything in the sauce, stirring frequently until piping hot, 2-3 mins. Add a splash of water if it's a little dry.

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

Enjoy!