What you need:

500 ml of  coconut liquid, made either from coconut cream powder or can of coconut milk
Rice noodles cooked as per the packet (keep them in cold water so they do not stick together)
500 ml chicken stock
Vegetable oil
Spring onions – chopped into small chunks
Garlic – chopped small
Thumb sized piece of fresh ginger – chopped small
Soy sauce
Red, yellow and green peppers, deseeded and sliced
Chilli flakes
Sesame oil
Saucepan

What you do:

Heat a tablespoon of vegetable oil, fry the onion and garlic until translucent, add ginger – cook together for about 5 minutes
Add the peppers and stir for a minute or so
Add splash of soy sauce and stir
Add chicken stock
Add coconut milk
Add noodles
Add chilli flakes if wanted
Heat through quickly – add splash of sesame oil and serve.