Slice the spring onions on the diagonal into short lengths.
Cut the ginger into matchsticks.
Cut the carrots and peppers into thin sticks no more than five millimetres thick and five centimetres long.
Slice the chicken into thin strips across the grain.
Soak and drain the noodles to soften as shown below.
Place a wok over a high heat for one to two minutes until very hot. Add the oil and heat until it just begins to smoke.
Drop the pieces of spring onion and ginger into the hot oil. Stir them around vigorously for about one minute, tossing to coat them in the oil.
Push the spring onion and ginger to one side. Add the carrots and peppers and stir-fry in the same way for one to two minutes, then stir the spring onion and ginger back in.
Push the vegetables aside and add the chicken a little at a time.
Sizzle the chicken briefly on each side before tossing with the other ingredients for a further one to two minutes.
Pour in the rice wine or sherry and allow it to bubble briefly.
Add the soy sauce and stir to mix with the chicken and vegetables.
Add the noodles to the wok and toss to mix.
Taste and add more soy sauce if you like.
Serve immediately, garnished with coriander.