Step 1 Cook noodles according to packet instructions; drain and toss with half of the ginger in a large bowl. Cover to keep warm.

Step 2 Heat half of the peanut oil in a large non-stick frying pan or wok set over high heat. Add sliced onions and chilli with remaining ginger; stir-fry for 2–3 minutes, or until soft and fragrant.

Step 3 Add chicken strips to frying pan and stir-fry for 3 minutes, or until browned. Add pumpkin chunks with remaining peanut oil and cook, stirring occasionally, for 4–5 minutes, or until tender.
Add bok choy; cook for a few more minutes, or until wilted.

Step 4 Add ginger noodles to pan; toss and heat through. Divide stir-fry among bowls and serve.