In a large wok or pan, heat the oil and stir fry the peppers and sweetcorn for 5 minutes. Add the turkey and continue cooking until browned. Sprinkle over the Schwartz for Chef Thai Seasoning and add the beansprouts and spring onions. Cook for further 5-8 minutes.
Meanwhile, soak the noodles in plenty of boiling water or as instructed on the packet. Drain and toss in the soy sauce and fish sauce. Add to the stir fry, cook for 2 minutes and serve.
