Chinese Style Chicken Noodle and Veggie Gyoza Stir-Fry

a) Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil. 

b) Add the noodles and cook until tender, 4 mins. 

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

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken and season with salt and pepper. Stir-fry until browned all over, 3-4 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

a) Lower the heat slightly and add the sliced pepper and beans. 

b) Stir-fry until the veg has softened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) While everything cooks, in a small bowl, combine the soy sauce, ketchup (see pantry for amount), honey, ketjap manis and a squeeze of lime from a lime wedge. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

a) Stir the sticky sauce into the chicken and simmer for 1 min.

b) Add the cooked noodles to the pan and stir until everything's combined and piping hot, 1 min. 

c) Taste and season with salt, pepper and more lime juice if needed. Add a splash of water if it's a little dry.