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

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

c) Once hot, add the diced chicken and sliced pepper to the pan. Season with salt and pepper.

d) 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) Meanwhile, boil a full kettle. Peel and grate the garlic (or use a garlic press). 

b) In a small bowl, combine the ketjap manis, soy sauce, ketchup and water for the sauce (see pantry for both amounts). Set your sauce mixture aside.

c) Pop the udon noodles into a medium heatproof bowl. Pour over the boiling water to cover the noodles. Leave for 2-3 mins, then gently separate with a fork. Drain in a colander.

a) Once the chicken has browned, add the coleslaw mix, garlic and Indonesian style spice mix to the pan.

b) Cook, stirring, until fragrant, 1-2 mins.

a) Add the sauce mixture to the pan.

b) Bring to the boil, then simmer until slightly reduced, 2-3 mins.

c) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

a) Add the cooked noodles to the pan.

b) Simmer until piping hot, 1-2 mins.

c) Stir in the butter (see pantry for amount) until melted. Remove from the heat.

a) Share the chicken udon between your bowls.

b) Sprinkle over the peanuts to finish.