Step 1

Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water.

Step 2

Combine peanut butter, vinegar and soy in a small bowl. Set aside.

Step 3

Meanwhile, heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry chicken, in batches, for 2 minutes or until browned all over and almost cooked through. Transfer to a bowl.

Step 4

Reduce heat to medium-high. Add remaining oil to wok. Swirl to coat. Stir-fry garlic, ginger and onion for 3 to 4 minutes or until onion has softened. Add capsicums and carrots. Stir-fry for 5 minutes or until vegetables are tender. Return chicken to pan with any juices. Stir-fry for 1 to 2 minutes or until cooked through. Add noodles and sauce mixture. Stir-fry for 3 minutes or until heated through. Serve with peanuts.