Heat the oil in a large frying pan, then stir- fry the chicken for about 3 mins, until golden.
Throw in the pepper and cook for 2 mins more. next, add the spring onions, beansprouts, noodles, sauce and 5 tbsp water and toss everything together for a final 2 mins cooking. Serve immediately.
Recipe from Good Food magazine
1 tbsp sunflower or vegetable oil
4 skinless, boneless chicken thighs, diced
1 red pepper, thinly sliced
small bunch spring onion, sliced - green end only
100g or 3 good handfuls beansprouts
2 x 150g packs straight-to-wok rice noodles
3 tbsp oyster sauce