Pour boiling water over the noodles and leave to soften.
Mist the wok with low calorie cooking spray, add ginger, chilli, garlic, onion and half the spring onions.
Cook until the onions are soft.
Add chicken and cook for 5 minutes.
Stir in soy sauce and rice vinegar.
Add peppers and mushrooms. Cook for 3 minutes.
Add the curry powder and stir well.
Add pak choi and prawns and cook for another 2 or 3 minutes.
Add the drained noodles. Stir until noodles are incorporated and coated.
Serve sprinkled with remaining spring onions.