Cook the noodles according to the package instructions. Drain and rinse so they won't stick together. Quickly cook the broccoli and drain.
Heat a wok or large frying pan on high heat and stir fry the bell pepper, onion, garlic, ginger and red chili for about 5 minutes or until cooked. Add the cumin and the curry pasta and bake those until it becomes fragrant. Add the broccoli to the pan also.
Season the chicken with pepper and salt and fry those in a separate pan until golden and cooked. Set aside.
Take a small saucepan and add the peanut butter together with the tomato pasta and 150 ml of water together in a small pan. Stir until it combines. Add the ginger syrup, kecap and season to taste with pepper and salt.
Add the green peas to the wok as well as the chicken and the noodles. Stir or shake and add a bit of the peanut sauce. Serve with fresh coriander, spring onion and the chopped peanuts. Serve the rest of the sauce on the side.