Add 2 tablespoons of oil to a wok or a frying pan. Add the zucchini, capsicum, celery and mushrooms. Stir regularly.
When tender add the spices that come with the noodles.
Add water to a saucepan and bring it to the boil.
Cut the chicken into strips and add one tablespoon of oil to a frying pan and add the chicken; cook over medium heat until golden brown. Deglaze with the soy sauce and cook over low heat until caramelised.
Add the chicken to the wok with the vegetables. Continue to cook over low heat.
Add the noodles to the boiling water and cook according to the manufacturer's recommendation; usually about 3 minutes. Remove from the saucepan and drain.
Transfer noodles as soon as possible into the wok and mix well with the chicken and vegetables to mix the flavours.
Sprinkle with fresh mint or coriander leaves just before serving.