Grill or fry the nuggets separately until crispy from the outside.

Dice the onion, red pepper and saute in olive oil, add sugar and caramelize.

Add the  pineapple, toss well then add the tomato ketchup and half the pineapple juice from the tin.

Simmer by half and toss the nuggets in.

Cut the leeks and yellow peppers in strips, saute in sesame oil.

Meanwhile boil the noodles, drain well and add to the vegetables, toss and add the soy and hoisin sauce.