Tender chicken thighs, used in this recipe, stay juicer than breast and are less expensive too. Combined with classic Chinese flavours like garlic, soy sauce and coriander, this quick meal is a real crowd pleaser.
Put a large saucepan of water with a pinch of salt on to boil for the noodles. Halve, then remove the core from the pepper and cut into thin slices. Trim the tops from the green beans, then chop into thirds. Halve the red chilli lengthways, deseed and finely slice. Roughly chop the coriander (stalks and all). Cut the lime into four wedges.
In a small bowl combine the soy sauce, ketchup and honey. This is your sauce.
Add the noodles to the pan of boiling water and cook for 3-4 mins. Drain in a colander, return to the pan off the heat and cover with cold water to stop them cooking anymore. Set aside.
Meanwhile, heat a drizzle of oil in a frying pan or wok over high heat. When really hot, add the chicken, season with salt and pepper and stir-fry until browned all over, 3-4 mins.
Lower the heat slightly and add the pepper and beans. Stir-fry until the veggies are soft and the chicken cooked through, 5-6 mins.
Pour the sauce into the pan. Drain the noodles again and add these to the pan as well. Toss well to ensure everything is coated in sauce and the noodles are piping hot. Season to taste with salt and pepper.
Serve the chicken noodles in bowls. Scatter the coriander and chilli (use as much as you dare!). Pop a lime wedge on the side of each bowl for squeezing over. Enjoy!