Heat 1 tbsp of the oil in a wok and add the chicken strips. Fry for 4-5 minutes until cooked, stirring occasionally. Remove with a slotted spoon and set aside.
Add the broccoli to the pan and cook for 2-3 minutes, until beginning to soften but not colour. Add the remaining oil, garlic and chilli and cook for another 2 minutes, tossing together well.
Add the sliced pepper and cook for another 2-3 minutes.
Meanwhile, mix together the soy sauce, ginger and cornflour paste. Add to the stir-fry and mix well, before adding the chicken back to the pan. Cook for 2-3 minutes. Meanwhile, lightly toast the coconut in another pan.
Cook the noodles according to the packet instructions. Divide the noodles between the plates and add the stir-fry. Serve sprinkled with the toasted coconut.