a) Fill and boil your kettle. b) Halve the pepper and remove the core and seeds. Slice into thin strips. c) Trim the green beans then chop into thirds.

a) Add the noodles to a saucepan, cover with boiling water and pop on medium high heat. b) Simmer until tender, 4 mins. c) Drain in a colander, drizzle with oil and set aside.

a) Meanwhile, heat a splash of oil in a large frying pan on high heat. b) Add the diced chicken, season with salt and pepper and stir-fry until golden, 4-5 mins. c) Add the pepper and green beans. d) Stir-fry until the chicken is cooked, another 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Lower the heat to medium, stir in the ketjap manis, 1 tbsp water per person, the chow mein paste and garnish. b) Stir-fry for 1 minute to dissolve.

a) Add the noodles and stir through until piping hot. TIP: Add a splash of water if you feel it needs loosening up.

a) Serve the chicken chow mein in bowls. Enjoy!