Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the green beans and chop 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 green beans and bring back to the boil. Cook until tender, 4 mins.
Once cooked, drain in a sieve. TIP: Run the noodles and beans under cold water to stop them sticking together and to keep the veg vibrant.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.
Once hot, add the chicken and pepper and 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 through the garlic and ginger, then fry for 1 min.

While the chicken and noodles cook, pop the hoisin sauce, soy sauce, honey and water for the sauce (see ingredients for both amounts) into a small bowl. Mix well and set aside.

Once everything has cooked, pop the noodles, green beans and hoisin glaze into the pan with the chicken.
Mix well to combine and cook for 2-3 mins until everything is piping hot and the sauce has thickened to coat the noodles.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Share the hoisin chicken noodles between your bowls. Sprinkle over the cashew nuts and spring onion to finish.
Enjoy!