Heat the sunflower oil in a large wok or heavy skillet. Add the red bell pepper and stir-fry for 4 minutes, or until soft. Add the bean sprouts and stir-fry for 1 minute. Add the noodles and scallions, then pour the wine and sauce over the vegetables and noodles. Toss over the heat for 1-2 minutes, until the sauce is bubbling and thickened and the noodles are heated all the way through. Serve immediately and enjoy.