a) Boil a full kettle.

b) While it boils, peel and grate the garlic (or use a garlic press). Zest and cut the lemon into wedges.

c) Trim the green beans, then cut into thirds.

d) Add the chicken to a medium bowl. Add the cornflour, season with salt and pepper, toss to coat.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) In the meantime, pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

b) Add the noodles and green beans to the water. Cook until tender, 4-5 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Once the chicken has cooked, add the garlic and ginger puree. Cook for 1 min more.

b) Stir in the soy sauce, water for the sauce (see pantry for amount) and half the lemon zest. Cook until thickened, 2-3 mins.

a) Once thickened, add a squeeze of lemon juice from a lemon wedge to the sauce.

b) Stir in the cooked noodles, green beans, honey and butter (see pantry for amount), then mix until well-coated. TIP: If your honey has hardened, pop in a bowl of hot water for 1 min.

b) Taste and season with salt, pepper and more lemon juice if needed. Add a splash of water if it's a little too thick.

a) Share your lemon chicken noodles between your bowls.

b) Sprinkle over the roasted sesame seeds and any remaining lemon zest.

Enjoy!

Making this kid friendly? Serve the sesame in a little bowl for optional sprinkling.