Cut the red pepper into quarters on a flat chopping board. Remove the seeds and stalk and slice into thin strips.. .
Remove the top and tail of the spring onions and then outer layer of skin. Slice the spring onion on the diagonal into delicate pieces.
Cut the chicken into bite-size pieces
Peel the skin from the fresh ginger and finely grate. Peel the garlic and put into a pestle with the ginger and grind. Add the ketchup, soy sauce and oyster sauce. Add a little water to thin if required. Mix it until fully combined.
Fill a pan of water and bring to the boil. When ready, drop the noodle nests in and follow the instruction on the packing. Drain when cooked.
Put the sunflower oil into a wok on high heat. When ready add the chicken and stir fry keeping the chicken on the go. Add the sliced pepper and cook until fully done.
Pour the sauce into the wok and continue to stir well until bubbling away.
Finally, add the noodles, beansprouts and spring onions mixing them into the sauce until fully coated. The beansprouts will start to soften is a good sign. s.