Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.

Halve the pepper and discard the core and seeds. Slice into thin strips.

Trim the carrot (no need to peel), then coarsely grate. Peel and grate the garlic (or use a garlic press).

Halve the chilli lengthways, deseed, then thinly slice. Roughly chop the coriander (stalks and all).

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.

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

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.

Meanwhile, heat a drizzle of oil in a frying pan or wok on medium-high heat.

Once the oil is hot, add the 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. The chicken is cooked when no longer pink in the middle.

Pop the (now empty) pan back on medium-high heat with a drizzle of oil if needed.

Once hot, add the peppers and stir-fry until softened, 4-5 mins.

Add the carrot, garlic and sauce to the pan. Bring to the boil, then stir through the cooked chicken and noodles.

Toss to coat everything in the sauce and cook, stirring frequently until piping hot, 2-3 mins. Add a splash of water if needed.

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

Finish with a sprinkling of peanuts, coriander and chilli (careful, it's hot - add less if you'd prefer things milder).

Enjoy!