In a bowl, place noodles in 1-½ cups hot water for 2 minutes; drain and set aside. Discard seasoning package or save for another use.
In a large nonstick skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm. Stir-fry the green pepper, onion and garlic in remaining 1 teaspoon oil until crisp-tender. Add the chicken, broth, soy sauce, seasoning blend and noodles; toss gently. Add tomato; heat through.
