Prepare by slicing your pepper, onion, and spring onion. Then, butterfly your chicken and cut it into strips, before adding it into a bowl. In the same bowl, add your ginger paste and half the soy sauce, mix together and set aside to marinate. Then, fill a saucepan with your water for the noodles and bring to a boil.
Place your noodles in the saucepan and cook for the instructed time on the packet (est. 4 mins). Once cooked, drain and place to one side. Add a little olive oil to prevent it from sticking if needed.
Meanwhile, add a large frying pan or wok over medium-high heat. Once hot, add half your olive oil, along with your peppers, onions, bean sprouts, and half the spring onions. Season with salt and pepper, then cook for 6 mins - making sure they soften and start to brown. Once done, set aside in a bowl.
In the same pan, add your remaining olive oil, along with your marinated chicken strips. Cook until browned all over (5 mins), and season with salt and pepper. Once done, add your vegetables back into the pan.
Whisk your eggs together and add them into the pan. Cook for 2 mins (stirring continuously) until the egg is cooked through. Then, add your noodles into the pan, along with your Worcestershire sauce and remaining soy sauce. Mix well and season with salt and pepper to taste.
Divide into 2 bowls and top with your sesame seeds, crispy fried onions, pickled ginger, and remaining spring onions.
