Ingredients

•  1 tbsp soy sauce
• 1 tbsp oil
• 1 pepper
• 200g baby corn
• ½ cabbage, shredded
• 6 spring onions, chopped 
• 2 tbsp peanut butter
• 1 chilli, diced
• 1 tbsp honey
• 1/2 tin coconut milk
• 2 noodle nests
• 1 tbsp lime juice
• Pinch of salt and pepper
  

Methods

1. Heat the oil in a large saucepan or wok over a high heat.

2. Add the peppers, chilli, cabbage, pepper, and 4 spring onions. Stir-fry for 5 minutes.

3. Stir in the peanut butter, honey, and coconut milk.

4. Bring to the boil, then reduce to a simmer for about 4–5 minutes, until the sauce has thickened slightly.

5. Meanwhile, cook the noodles according to the packet instructions and add to the stir-fry. Stir together until piping hot.

6. Add the lime juice and salt and pepper, then serve.