Bring a medium sized pan of water to the boil for the noodles. Peel and finely grate the ginger. Peel and grate the garlic (or use a garlic press). Trim the spring onions and thinly slice. Halve the pepper and discard the core and seeds. Slice into thin strips. Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all). Roughly chop the peanuts. Pop the sweet chilli and soy sauce into a bowl along with the water (see ingredients for amount). Mix together and set aside.

When the water is boiling, add the noodles and 0.25 tsp of salt. Stir, then cook for 4 mins. Drain in a sieve and run under cold water to stop them from sticking together. Cover and set aside.

Meanwhile, heat a glug of oil in a large frying pan (or wok) over medium-high heat. Once the oil is hot, add the chicken to the pan and season with salt and pepper. Stir-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. Once cooked, transfer the chicken to a clean bowl (or plate), keep the pan you'll use it again.

Return the pan to a medium-high heat and add a splash of oil if needed. Stir-fry the Chinese leaf and bell pepper until softened slightly, 3-4 mins. Add the chicken, garlic, ginger and the spring onion to the pan. Mix well and cook for 1 minute. Stir in the lime zest, a good squeeze of juice from half of your lime and season well with black pepper. Cook for 1 minute more.

Add the noodles to the pan along with your sauce and half the coriander. Stir gently to combine and cook until everything is piping hot, 2-3 mins. TIP: Add a splash of water to loosen if necessary.

Divide the noodles between your plates. Finish the dish with the remaining coriander and the peanuts sprinkled on top. Serve the extra lime wedges on the side for squeezing over. Enjoy!