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Heat 1 tbsp oil in a wok over a medium-low heat. Fry 750g chicken thighs skin-side down for 10 mins or until the skin is crispy. Flip and fry for 10 mins, or until cooked through. Transfer to a plate; cover loosely with foil.
Peel 1 courgette into ribbons and chop the seeded middle. Reheat the wok over a high heat, add 250g frozen sliced mixed peppers and chopped courgette; stir-fry for 5 mins. Meanwhile, bring a pan of water to the boil, crumble in 1 chicken stock cube, then add 250g medium egg noodles. Simmer for 4-5 mins until just cooked, then drain well.
Add 4 finely chopped garlic cloves and ½ tsp crushed chillies to the wok; stir-fry for 2 mins. In a bowl, mix 4 tbsp reduced-salt soy sauce, 2 tsp caster sugar and the zest of a lime and half the juice. Add to the wok, bubble for 2 mins, then add the courgette ribbons and noodles. Toss with tongs to coat in the sauce.
Slice the chicken into strips. Divide the noodles between 4 bowls and top with the chicken. Serve with lime wedges and extra crushed chillies, if you like.
