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Boil the noodles according to the pack instructions, drain, and set aside.
Heat the oil in a large pan or wok over medium-high heat. Add garlic and onion and fry for 2 – 3 minutes until soft.
Toss in the sliced chicken, season with salt and pepper, and fry for 5 – 6 minutes until golden and cooked.
Add the peppers, courgette, broccoli, and frozen peas. Stir-fry for another 3 – 4 minutes until just tender.
Reduce the heat slightly. Pour in the cream, add the soy sauce and coriander, and simmer gently for 2 minutes, stirring occasionally. Add the cooked noodles and stir until everything is well-coated and heated.
Garnish with chilli flakes and a squeeze of lime.
