Start by boiling the noodles according to packet instructions and leave in the fridge to cool down.
In a wok, heat up 1 tbsp of the peanut oil and when the pan is smoking add the sliced chicken strips and onions and cook until the onions begin to soften and the meat begins to colour.
Add the mushrooms, green beans, garlic, ginger, 1 chopped chilli and sesame oil and stir for a couple of minutes until the chicken, onion and mushrooms are cooked and the green beans still have a nice bite.
Add 1 tbsp soya sauce, black bean sauce and the lime juice and zest and stir through for a couple of minutes then cover and take off the heat.
In a pan, heat up the other tbsp of peanut oil and add your egg.
Quickly stir the egg until it is cooked, then add the noodles and 1 tbsp of soya sauce and continue to stir until the noodles are warmed through.
Dish up the noodles and top with the chicken in black bean sauce. Then add some spring onions, sesame seeds, extra chili and a scattering of fresh coriander.