Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.

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

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

Once hot, add the diced chicken and carrot. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Stir-fry until the chicken is golden brown on the outside, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Meanwhile, cut the lime into wedges. Peel and grate the garlic (or use a garlic press)

Once the chicken has browned, add the onion to the pan and stir-fry for 4-5 mins more until the chicken is cooked through add the veg is tender. IMPORTANT: It's cooked when no longer pink in the middle.

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 green beans, cook until tender, 4 mins.

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

Once the veg have softened, stir the garlic and ginger puree into the chicken pan and fry until fragrant, 1 min more.

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

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.