Thai-Style chicken noodles with green beans

4 tbsp soy sauce

2 tbsp Thai fish sauce (nam pla) 

2 tbsp clear honey 

2 tsp light muscovado sugar 

3 tbsp rapeseed oil 2 large shallots, thinly sliced 

2 garlic cloves, thinly sliced 

1 fresh long red chilli, deseeded and thinly sliced into rings 

4 boneless, skinless chicken fillets, cut into bite-sized pieces 

200g fine green beans, trimmed and cut in half 

juice of 1 lime 

2 × 150g packets of straight-to-wok noodles 

50g fresh bean sprouts, trimmed 

To garnish:

fresh coriander leaves