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.

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

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.

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

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, soy sauce, sugar and water for the sauce (see pantry for both amounts) into a small bowl.

Mix well and set aside.

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

Mix well to combine and cook until everything is 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 peanuts to finish.

Enjoy!