Spicy pineapple chicken & noodle stir-fry

My husband and I were watching the food network today and we saw a Chinese chef making the sickest hand-spun noodles for a stir-fry. My hubby then promptly looked at me with the "can you make me that?" kind of look...but being me, and therefor not Chinese, I promised to try a not hand-spun version of the meal.
Here's what you'll need: 
(Serves 4 large portions)

1 pound boned, skinned, chicken thighs cut into bite size chunks
1/2 box Asian noodles
2 red bell peppers sliced
1 green bell pepper sliced
1 onion sliced
1 clove garlic crushed
1 knob ginger peeled and grated
3 baby bok-choy chopped
1 pint sliced mushrooms
1/2 cup flour
1/3 cup corn flour
2 eggs
2 tbsps soy sauce
1/2 tsp garlic chili paste (very hot)
1 tsp mirin sauce
1/2 cup VH pineapple sauce
2 tbsps sesame oil
salt and pepper
canola oil for frying the chicken

Start by dredging the chicken in a mix of the flour and cornstarch, then remove the chicken and shake off the excess flour in the same bowl. Heat the canola oil in the wok, then to the remaining flour mix, add in 2 eggs, salt and pepper and stir till you have a batter, now dip the chicken in the batter and fry. When all the chicken is ready and golden, remove it, drain the excess oil, then add the sesame oil to the same wok, saute the onions for 3 minutes, add the chili paste, then the garlic, making sure not to burn it. Once softened, add the peppers, ginger and bok-choy, saute for another few minutes, then finish off with the mushrooms. To the mix add, the soy sauce, mirin, salt and pepper, then add in the cooked noodles and toss.
To finish off, heat the pineapple sauce in another skillet, then add in the chicken and toss, when coated all over, add the chicken to the strir-fry, toss and serve!