Add the diced chicken to a medium bowl with the flour and salt (see pantry for both amounts), then toss to coat.

Heat a large non-stick frying pan on high heat with a drizzle of oil. Once hot, fry the chicken until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.

Once cooked, remove from the pan to a plate lined with kitchen paper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

While the chicken fries, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Trim the green beans. Peel and grate the garlic (or use a garlic press). 

Once cooked, wipe out the chicken pan and put back on medium-high heat with a drizzle of oil.

Once the oil is hot, add the pepper and green beans and stir-fry until starting to char, 2-3 mins.

Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

Add the pak choi, cracked black pepper, ginger, garlic & lemongrass puree and remaining garlic to the beans and fry for 2-3 mins. 

Stir through the ketjap, sambal, soy sauce, honey and water for the sauce (see pantry for both amounts). Bring up to a boil, then simmer. Cook until thickened, 2-3 mins. 

Once the sauce has thickened, toss through the chicken. 

While the sauce simmers, boil a full kettle.

Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.

Once cooked, add the noodles to the chicken pan and toss to coat in the sauce. 

Melt in the butter and remove from the heat. 

Share your black pepper noodles between your bowls.