Sweet Chilli Chicken

a) Pop the sweet chilli, soy sauce and ketjap manis into a bowl along with the water (see ingredients for amount). Mix together and set aside. b) When the water is boiling, add the noodles and 1/4 tsp of salt. Stir, then cook for 4 mins. c) Once cooked, drain the noodles in a sieve and run under cold water to stop them from sticking together. Cover and set aside.

a) Meanwhile, heat a glug of oil in a large frying pan (or wok) over medium-high heat. b) 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: Wash your hands after handling raw meat. The chicken is cooked when no longer pink in the middle. c) Once cooked, transfer the chicken to a clean bowl (or plate). Keep the pan - you'll use it again.

a) Return the pan to a medium-high heat and add a splash of oil if needed. b) Stir-fry the Chinese leaf and bell pepper until softened slightly, 3-4 mins. c) Add the chicken, garlic, ginger and the spring onion to the pan. Mix well and cook for 1 minute. d) 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.

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