Mix together the grated ginger, crushed garlic, soy sauce and tomoto puree then add the chopped chicken, cover & leave in the fridge to marinate for as long as you can. (It'll taste just fine if only left for 10 minutes but the longer the better.....)
Meanwhile, add the noodles, carrot, peppers and pak choi leaves to a pan of boiling water and boil for 4 minutes then drain in a colander
Chop the spring onions diagonally and add to the beansprouts
When almost ready to serve, heat a large wok or frying pan with a little frylite and then cook the chicken & marinade mixture for 4 or 5 minutes. When the chicken is cooked through, add all the remaining ingredients including the oyster sauce mixed with 6 tablespoons of water. Stir until everything is evenly mixed. I found a pair of tongs really handy for this. As soon as everything is combined, serve immediately.