Hoisin Chicken Breast Stir-Fry

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Trim the green beans then chop into thirds. Halve, peel and thinly slice the red onion into half moons. Trim the spring onions and thinly slice. Peel and grate the ginger and garlic (or use a garlic press). Roughly chop the coriander (stalks and all).

Add the egg noodle nests to the pan of boiling water. Stir to separate, then cook for 4 mins. Once cooked, drain in a colander, then run under cold water until they lose their heat. Pop them back in their pan, fill with cold water and set aside.

While the noodles are cooking, heat a splash of oil in a frying pan (or wok) over high heat. Stir-fry the chicken until browned, 8-10 mins. Tip: If necessary, cook the chicken in batches to make sure the meat doesn't stew. Once cooked, transfer the chicken to a bowl and set aside. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Add another splash of oil to your now empty pan (if it's dry) and lower the heat slightly. Add the pepper and green beans and stir-fry until starting to soften, 3-4 mins. Add the red onion and cook for another 2 mins, then add the chicken back into the pan. Add the ginger and garlic and cook for 1 minute more. Drain the noodles and add them to the pan along with the soy sauce, hoisin sauce and a splash of water to loosen.

Toss well, to make sure all the ingredients are combined and cook for another 2 mins to ensure the noodles are piping hot. Finish the stir-fry by adding the spring onion and as much coriander as you like, then serve immediately. Enjoy!