Prepare the chicken: Cut the chicken into 2 cm /1-inch cubes, mix with 1 tablespoon of oil, finely chopped ginger and garlic and chilli flakes, season to taste with salt. Cook right away or leave to marinate for 2 hours or overnight.
Cook the noodles and green beans: place in a medium pot, pour in boiling water, add a little salt, cook for 4 minutes, then strain.
Prepare the vegetables: cut the mushrooms into 5 mm / ¼ inch slices, bell pepper into 5 mm / ¼ inch stripes, carrots into very thin matchsticks.
Whisk all the sauce ingredients in a bowl.
Heat a tablespoon of oil in a large frying pan, cook the chicken over high heat for 2 minutes (no stirring), then on the other 1-2 minutes more, or until cooked through. Transfer on a plate. It‘s important not to overcook the chicken, otherwise, it will be tough, cook it only until it changes its color from pink to white.
Add another tablespoon of oil, carrots and bell paprika to the same pan, cook for 4 minutes, until tender and browned, but still a little crunchy.
Add the mushrooms to the pan and cook for about 4 minutes, until browned, tender, and crunchy.
Add the chicken back to the pan, add the cooked noodles, green beans, and the sauce. Toss everything together, bring to a boil. Transfer to plates and serve.