• Boil a full kettle. Pour it into a saucepan with 1/2 tsp salt on high heat.
• Slice the pepper into strips.
• Cut the lime into wedges. 

• Heat a drizzle of oil in a frying pan on medium-high heat.
• Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
• Heat a drizzle of oil in another frying pan on medium-high heat.
• Once hot, fry the gyozas, 2-3 mins. Once golden, remove from the heat, then add 1 tbsp water to the pan.
• Pop back on medium-low heat and immediately cover with a lid or some foil. Cook until piping hot, 3-4 mins. Remove from the heat.
• Meanwhile, boil the noodles, 3-4 mins.
• Once cooked, drain and run under cold water.

• Next, add the pepper and pea pods to the chicken pan. Fry, 3-4 mins.
• Stir in the bulgogi and soy. Fry, 1-2 mins.
• Add the cooked noodles to the pan. Toss to coat and warm through, 1-2 mins.
• Add a splash of water if it's a bit dry.

• Share the noodles between your bowls. 
• Top with the veggie gyozas.
• Serve with a lime wedge on the side for squeezing over.

Enjoy!