Slice the red onion, spring onions and pepper.
Pre heat oven and cook Birds Eye Crispy Chicken in Tempura Batter following back of pack cooking instruction.
Heat a wok or large frying pan with a splash of oil, add the onions and peppers fry for a few minutes until tender. Add the egg noodle and cook for 4 minutes, stirring to combine and to stop sticking.
Slice the cooked Birds Eye Crispy Chicken in Tempura Batter. Add noodles, veg mix to a bowl and top with sliced chicken. Sprinkle with coriander.
Serve and enjoy!