Step 1

Julienne capsicums and carrots and chop spring onion tips, set aside.

Step 2

Cook rice noodles according to packet instructions, drain and set aside to cool.

Step 3

In a small jug, add oyster sauce, soy sauce, fish sauce, brown sugar, crushed ginger and chilli flakes and stir to combine, set aside.

Step 4

Heat oil in large wok, add diced chicken and sauté until browned and cooked thoroughly.

Step 5

Turn off heat and add cooked rice noodles, sauce and julienned capsicum and carrot to the wok, stir to combine.

Step 6

Divide noodle salad into four bowls and garnish with spring onion tips and crushed peanuts.