Prepare stock in a mug.
Add in soy sauce, hot sauce, the juice of the lime and honey.
Stir well and leave the sauce aside.
Cook noodles according to packet and leave aside also.
Heat a wok/pan on medium heat and spray with 1kcal spray.
Add in the garlic, chili and chopped chicken breast.
Cook until white.
Add in the peppers and mushrooms.
Cook for another few minutes and add in the sauce and cooked noodles.
In a mug, whisk up the eggs.
Make room at the edge of the wok and add in the eggs.
Stir with a fork for a minute until they begin to cook and combine with rest of the mixture.
Add in the beansprouts and corriander.
Season with salt & pepper.
Serve with peanuts and a lime wedge.