Halve the pepper and discard the core and seeds. Slice into thin strips. Chop the sugar snaps into thirds.

Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Trim and thinly slice the spring onion.

Heat a large frying pan on medium heat (no oil). Once hot, add the cashews and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. 

Once toasted, pop into a small bowl.

Meanwhile, bring a saucepan of water to the boil with 1/4 tsp salt.

When boiling, add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together. 

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, add the chicken and pepper. Stir-fry until the chicken is golden brown and cooked through and the pepper has softened, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Stir in the garlic and ginger, then fry for 1 min.

While the chicken and noodles cook, pop the hoisin sauce, honey, soy sauce and water for the sauce (see pantry for amount) into a small bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Mix well and set aside.

Once everything's cooked, add the noodles, sugar snaps and hoisin glaze to the chicken.

Mix well to combine and cook until everything's piping hot and the sauce has thickened to coat the noodles, 2-3 mins.

Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Share the hoisin chicken noodles between your bowls.

Sprinkle over the cashew nuts and spring onion.

Drizzle over the sriracha (use less if you'd prefer things milder) for those who'd like it.

Enjoy!