Heat the olive oil in a wok, add the chicken and fry briskly until browned all over. Add the ginger and garlic and stir-fry for another 3-4 minutes.
Meanwhile, cook the noodles to pack instructions; drain, run under cold water, then toss in the sesame oil.
Add the babycorn and mange tout, red pepper and half the spring onions to the wok. Stir fry for 2-3 minutes.
Add the noodles and sauce and toss together. Cook for 2 minutes, until the chicken is cooked through and no pink colour remains. Garnish with the remaining spring onions.
Cook's tip: Remember it is important to wash your hands after handling raw meat.