• Boil a large pot of salted water for the udon noodles. 
• Add the noodles and cook until warmed through, 1-2 mins.
• Once cooked, drain in a colander and pop back in the pot, off the heat. 
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Halve, peel and thinly slice the onion. Peel and grate the garlic.
• Quarter the lime. Trim the green beans.
• Place a pan over medium-high heat with a drizzle of oil. 
• Once hot, fry the chicken, onion and Thai spice until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Add the green beans to the pan and fry for 2-3 mins. Add a splash of water, cover and cook for another 4-5 mins. 

• Stir through the soy sauce, garlic, edamame, teriyaki sauce, hoisin sauce and 50ml water. Allow to warm through, 1-2 mins.
• Add the noodles to the veg and mix well to coat.
• Cover and simmer until softened, 1-2 mins.
• Loosen the sauce with a splash more water if required.

Little Chef's TIP: Kids can help to separate the noodles.

• Season to taste with salt, pepper and lime juice. 
• Divide the hoisin edamame noodles between bowls.
• Serve with any remaining lime wedges alongside for squeezing over.