Put a large saucepan of water on to boil.

Halve the green pepper and discard the core and seeds. Slice into thin strips, then chop into thirds.

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

Put the cornflour into a large bowl and season with salt and pepper. Add the diced chicken and toss to completely coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

Once hot, add the pepper and season with salt and pepper. Fry until starting to soften, 3-4 mins.

Add the mangetout, then cook, stirring occasionally, until softened, 2-3 mins more. 

Stir in the garlic, cook for 1 min, then transfer the cooked veg to another bowl. Set aside with your pan.

While the veg cooks, add the noodles and 1/4 tsp salt to the pan of boiling water. Cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil if needed.

Once hot, add the chicken. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, in a small bowl, combine the ketjap manis, rice vinegar, ketchup, sugar and water for the sauce (see pantry for all three amounts). Stir well to make your sticky sauce.

Once the chicken is cooked, add the veg back into the pan and stir together for 1 min.

Pour the sticky sauce into your frying pan, then lower the heat to medium.

Simmer, stirring occasionally, until the sauce has reduced slightly, 2-3 mins. Remove from the heat and season to taste.

Add the cooked noodles to the chicken stir-fry and toss to coat well in the sauce. Add a splash of water if it needs loosening.

Share between your bowls and sprinkle with the spring onion to finish.

Enjoy!