Cook the pasta in plenty of boiling salted water for about 5 minutes. Drain. Peel and wash the carrots and slice or cut them into fine strips. Clean, wash and cut the bell peppers and spring onions into fine strips. Wash chicken fillets, dab dry and cut into thin slices. Heat the oil in a wok or large frying pan. Fry the fillets for 2-3 minutes.
Season with salt and pepper. Add all vegetables and noodles and fry for another 5 minutes. Whisk the eggs and pour over the noodles. Allow to set, turning and pushing together occasionally. Season to taste with soy sauce, cayenne pepper and possibly salt. Serve with extra soy sauce if desired. Arrange everything on a plate