Peel and grate the fresh ginger, finely chop the chilli and spring onions. Peel and crush the garlic cloves, peel and slice the onions.
Cut the carrots and mange tout into thin strips. Finely slice the peppers and mushrooms.
Cook the noodles in boiling salted water for 4 minutes, drain in a colander and refresh with cold water. Drain and set aside.
Heat the sesame oil on a high heat in a large saucepan or roasting tray. Add the prepared vegetables and stir. Add the soy sauce and cook for 4-5 minutes. Add the drained haricot beans, stir and transfer the vegetables to a serving dish.
Reheat the noodles in a little sesame oil then add to the vegetables and combine.