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

Mix the mango chutney with the bulgogi, soy sauce, ketchup and the water for the sauce (see ingredients amount) in a small bowl. Keep to one side.

When your pan of water is boiling, add the noodles and bring back to the boil. 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 drizzle of oil in a frying pan or wok on medium-high heat. When 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 to a bowl. TIP: Cook the chicken in batches to prevent it from stewing. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Return your (now empty) pan to medium-high heat and add another drizzle of oil if necessary. When hot, add the peppers. Stir-fry until softened, 4-5 mins. Add the carrot, garlic and sauce, then bring to the boil. Once boiling, stir through the cooked chicken and noodles. 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 chicken noodle stir-fry between your bowls. Finish with a sprinkling of chilli (careful, it's hot - add less if you don't like heat). Enjoy!