How to make it
Pat dry chicken pieces with a paper towel. In a large bowl toss chicken with salt, pepper, turmeric and corn starch until well covered.
In another bowl whisk together sauce mix ingredients until combined. Set aside.
Heat 1 tbsp oil in a wok over medium-high heat. Add chicken, in small batches, stirring with tongs. Cook until lightly browned then remove from wok with a slotted spoon and place on a plate. Continue in batches with remaining chicken, adding more oil when necessary.
Place chicken back in the wok and add prepared capsicums, celery and onion. Sauté for 5 minutes, until tender, then add in ginger and garlic and sauté for another minute, stirring often.
Add sauce mix to the wok and simmer on low-medium heat for 8-10 minutes, until sauce has thickened and chicken is cooked through.
Meanwhile, prepare noodles as per packet instructions. Drain and add cooked noodles to the wok and toss to cover in sauce. Garnish with spring onions and serve hot.