In a wok or large frying pan, heat the garlic and ginger in a little low calorie cooking spray. When they become aromatic, add in the soy sauce, fish sauce, rice vinegar, granulated sweetener, tomato puree, lime juice, dried chilli flakes, and the vegetable stock. Heat over a high heat for 15 minutes, stirring often
Whilst you wait for the sauce to reduce, boil a kettle of water, and pour into a large bowl. Submerge the noodles and set aside. Preheat your oven to 190-200°C ready for the chicken legs
Tip the reduced sauce into a jug (we're going to use half for the chicken and half for the noodles). Wipe down the frying pan, and heat again with a few sprays of low calorie cooking spray. When VERY hot add the chicken. Leave the chicken alone for 5 minutes -don't shake the pan, or touch them - just leave them to sizzle
Once you see the corners of the chicken start to brown, turn over and colour the other side. Now, it's time to tip in half of the sauce that you put aside. It will spit and bubble, so be careful! Baste the chicken with some of the sauce and place in the pre-heated oven for 30 minutes
Heat up a wok or frying pan with some low calorie cooking spray, and tip in the peppers and spring onion. When the spring onion softens, add the mange tout and sugar snap peas. Cook for a few more minutes
Add the drained noodles and the rest of the sauce and keep stirring. Add the pak choi and turn the heat down
Time to check the chicken, with a knife and fork cut into the thick part of the leg to see if it's cooked. It probably won't be quite ready, so add a lime slice to the top of each leg, baste with the sauce and put back in the oven for a further 5 minutes. You'll notice the sauce will have gone nice and sticky... this is what we want!
Check the chicken again and if the juices run clear it's cooked. It should be ready to serve, but depending on how thick the legs are they might need a it longer.