Veggie Peanut Noodle Stir-Fry

a) When boiling, add the noodles to the water.

b) Cook until tender, 4 mins.

c) Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the pepper and stir-fry until just soft, 3-4 mins.

c) Turn the heat down to medium-high.

a) Add the coleslaw mix, mangetout and baby corn to the pepper.

b) Cook, stirring frequently, until slightly softened, 2-3 mins.

c) Stir in the red Thai style paste and cook, stirring, for 1 min more.

a) Add the ketjap manis, peanut butter, sugar and water for the sauce (see pantry for both amounts) to the pan and stir well until combined.

b) Stir through the cooked noodles to coat them in the sauce, then bring to the boil. Simmer until slightly thickened, 1-2 mins.

c) Once thickened, remove from the heat. Taste and season with salt and pepper.

d) Add a good squeeze of lime juice, along with a splash of water if you feel it needs it.