In a bowl, add the diced chicken breast, finely chopped chilli, grated ginger, grated garlic, salt, pepper and tomato puree. Mix well and leave aside while you prep the veg.
Chop the carrots, courgette, red pepper and mushrooms.
Heat a wok on a medium heat and spray well with 1 kcal spray.
Add the marinated chicken breast and cook until just about white throughout stirring from time to time (about 5 minutes).
Remove the chicken from the pan and leave aside.
Add the carrots and peppers stir frying for about 2-3 minutes and then add in the courgette and mushrooms.
Add back in the chicken and continue to stir fry for about 2-3 minutes.
Add the soy sauce and oyster sauce, and mix well.
Stir in the cooked noodles to heat them up and then add the beansprouts.
Mix well, taste and season as required.