One Pan Bulgogi Prawn and Chicken Udon

a) Meanwhile, trim the green beans, then cut into thirds.

b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.

c) Peel and grate the garlic (or use a garlic press).

d) Cut the lime into wedges.

a) Drain the prawns. Once the chicken has cooked for 4-5 mins, add the prawns, green beans and carrot to the pan.

b) Stir-fry for the remaining time until tender, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

c) Stir in the garlic. Fry for 1 min. 

a) Stir the bulgogi, soy, sambal, (add less if you'd prefer things milder) sugar and water for the sauce (see pantry for both amounts) into the pan until combined.

b) Bring to the boil, then lower the heat and simmer until the sauce has thickened slightly, 2-3 mins. 

a) Add the udon noodles to the pan and cook, using a fork to gently separate them, until warmed through, 2-3 mins. 

b) Add a good squeeze of lime juice.

c) Add a splash of water if you feel it needs it.