Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root.
Put in a bowl and add the garlic infused oil, ketchup, maple syrup, soy free seasoning sauce and 3 tbsp water. Stir.
Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips.
Cut the ends from the pak choi. Open the bag of beansprouts. Cut the chicken into bite-size pieces.
Boil a large pan of water on the hob. when the water is boiling, drop in the rice noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink.
With everything prepared, you can now start cooking. Heat the wok – it’s hot enough when it starts to smoke. add the oil and chicken.
Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. Add the pepper and stir-fry for a further 1 min.
Pour the sauce into the wok and stir well until bubbling.
Add the noodles, beansprouts and pak choi a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls – an easy way is to use tongs.