2tbsp Sunflower Oil
1 Onion sliced
2 Carrots sliced into batons
1 Yellow or Red Pepper sliced
200g Sugarsnap Peas
200g Baby Sweetcorn
250g Beansprouts
300g Egg Noodles

For the sauce:

200ml Coconut Milk*
2tbsp Peanut Butter
3tbsp Soy Sauce
Freshly Ground Pepper
*I usually make double the amount of sauce to use the whole tin of coconut milk up and put half in the freezer for another day


  1. Cook the noodles, drain and leave in the pan to keep warm.
  2. Put the coconut milk, peanut butter and soy sauce in a small pan and bring to a gentle simmer, stirring often. Cook gently for 2 minutes then turn the heat off and add some freshly ground pepper.
  3. Heat the oil in a large pan or wok and stir fry all the vegetables until just tender.
  4. Stir the sauce and noodles into the vegetables and heat through for a couple of minutes.