Chinese Style Chicken Noodles

Once your pan of water is boiling, add the noodles to the pan and bring back to the boil.

Cook until tender, 4 mins. Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

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

Once hot, add the diced chicken and season with salt and pepper. Stir-fry until browned all over, 3-4 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Lower the heat slightly and add the beans. Stir-fry until the veg has softened and the chicken is cooked through, 3-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the pak choi and cook for 2-3 mins more.

At the same time, 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.

Pour the sauce mixture into the chicken and simmer for 1 min.

Add the cooked noodles to the pan and stir until everything's combined and piping hot, 1 min. Add a splash of water if it's a little too thick.