Hoisin Chicken Stir-Fry to

Meanwhile, put a large saucepan of water with a pinch of salt on to boil for the noodles. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the red onion. 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).

Heat a splash of oil in a frying pan (or wok) over high heat. Stir-fry the chicken until browned, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a clean bowl and set aside. Add the egg noodles to the pan of boiling water. Stir and cook for 4 mins. Once cooked, drain in a colander, then run under cold water to cool. Drizzle with a little oil to stop them sticking .

Meanwhile, trim the carrot and coarsely grate. Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. Zest and halve the lime. Mix half of the lime zest into the mayonnaise. Transfer 2 portions of the cooked chicken to another small bowl and add a sachet of hoisin sauce. Mix well. Keep to one side, this is for your lunch!

Add a splash of oil to your frying pan over medium high heat. Stir-fry the pepper and red onion until softened, 3 mins. Add the ginger and garlic, cook for 1 minute more, then add the remaining cooked chicken to the pan. Add in the noodles, soy, remaining lime zest and hoisin sauce. Toss well and cook for another 2 mins to ensure everything is piping hot. Finish the stir-fry with the spring onion, a squeeze of lime and a sprinkle of coriander. Enjoy!