Prepare by grating your ginger, and slicing your pepper, onion, and spring onion. Then, butterflying your chicken and cut into strips. Finally, weigh out your other ingredients, boil your kettle, and fill a saucepan with boiling water.
Place your noodles in the saucepan and cook for the instructed time on the packet (4 mins). Once cooked, drain and place to one side. Add a little olive oil to prevent it from sticking if needed.
Season your chicken with salt and pepper. Heat oil in a large frying pan or wok over medium-high heat, adding your chicken and ginger, and cooking until browned (4 mins).
Add your peppers, onions, spring onions, and bean sprouts to the pan. Cook for 2-3 minutes until they start to brown.
Once your noodles are cooked, whisk your two eggs and mix them with the noodles. Then, add them to the pan and mix together. Cook for 2 mins.
Toss in your Worcestershire sauce and soy sauce. Adjust the sauce to taste. Divide into 2 plates and top with sesame seeds, fried onions, and pickled ginger.
