Heat the groundnut oil in a wok or large non-stick frying pan and add the spring onions - stir for a minute over high heat. Add the ginger and garlic purees and stir for a few seconds, then tip in the chestnuts, bamboo shoots, mushrooms, soya sauce and sesame oil and stir for a minute. Now add the eggs and stir until they are beginning to scramble - this should take only seconds.
Turn heat down to medium, stir in the noodles, sweet chilli sauce and stock until warmed through, season to taste then serve the stir-fry topped with the nuts and coriander.
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