Sweet Chilli Chicken

When the water is boiling, add the noodles and 0.25 tsp of salt. Stir, then cook for 4 mins. Drain in a sieve and run under cold water to stop them from sticking together. Cover and set aside.

Meanwhile, heat a glug of oil in a large frying pan (or wok) over medium-high heat. Once the oil is hot, add the chicken to the pan and season with salt and pepper. Stir-fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a clean bowl (or plate), keep the pan you'll use it again.

Return the pan to a medium-high heat and add a splash of oil if needed. Stir-fry the Chinese leaf and bell pepper until softened slightly, 3-4 mins. Add the chicken, garlic, ginger and the spring onion to the pan. Mix well and cook for 1 minute. Stir in the lime zest, a good squeeze of juice from half of your lime and season well with black pepper. Cook for 1 minute more.

Add the noodles to the pan along with your sauce and half the coriander. Stir gently to combine and cook until everything is piping hot, 2-3 mins. TIP: Add a splash of water to loosen if necessary.