Pour boiling water over noodles, let stand 10 minutes or until soft and plump, drain.
Heat oil in a wok over high heat. Add the beef and cook until browned; remove. Stir-fry onion until translucent: add carrot and capsicum and cook for 2 minutes; return meat to pan, add remaining vegetables and cook for a further 2 minutes or until cooked.
Stir in noodles, Asian pesto spread, light coconut milk and sweet chilli sauce until warmed through and sauce has slightly thickened. Serve immediately.