Cook Rice noodles as per BOP instructions, drain and stir in a little oil.
In a wok/frying pan, heat a little oil over a medium/high heat, add the chicken and stir-fry until cooked through, remove from the wok/pan and set aside.
In a mixing bowl combine the chicken stock, soy sauce, and corn starch.
Add a little oil to the wok/ frying pan and heat over a medium/high heat add the ginger and garlic and stir-fry until fragrant the add the peppers, broccoli, chilli and mushrooms and stir-fry for a further 2 minutes.
Add back the chicken and noodles to the wok/frying pan and stir-fry until everything is hot, add the combined stock mixture and bring to the boil.