Halve the pepper and discard the core and seeds. Slice into thin strips. Chop the sugar snap peas into thirds. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion. Roughly chop the peanuts. Heat a large frying pan over medium heat (no oil). Once hot, add the peanuts and dry-fry, 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 for the noodles. When 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.

Return the frying pan to a medium-high heat with a drizzle of oil. Once hot, add the chicken and pepper to the pan and stir-fry until golden brown on the outside and cooked through, 8-10 mins. Stir through the garlic and ginger puree, cook for a further 1 min. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

While the chicken and noodles cook, pop the hoisin sauce, soy sauce, sugar 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, sugar snap peas 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. TIP: Add a splash more water if the noodles are a little dry.

Share the hoisin chicken noodles between your bowls. Sprinkle over the toasted peanuts and spring onion. Enjoy!