Spiralize the courgette and carrot using the linguine cone attachment.
Soak the noodles in some boiling water (or cook as per packet instructions).
Mist a wok with some low calorie cooking spray, then sauté the onion, garlic and ginger until they start to soften.
Add the chicken and cook until browned.
Add the soy sauce, oyster sauce, rice vinegar, sweetener, black pepper and 5 spice.
Stir, then add the peppers and spring onion. Cook for a few minutes.
Add the spiralized courgettes and carrots. Stir and leave to cook for another few minutes.
Stir in the drained noodles and beansprouts, and serve.