Step 1

Bring a large saucepan of water to the boil and cook the noodles according to packet instructions. Drain and set aside.

Step 2

Heat the oil in a wok over a high heat and stir-fry the pepper for 2 minutes, until just softened. Add the spring onion and garlic and stir-fry for another minute. Add the carrot and courgette and stir-fry for 1 minute.

Step 3

Put the soy, sweet chilli sauce, lime juice and stock into a jam jar, screw the lid on and shake until combined.

Step 4

Pour the dressing into the wok and bring to the boil, simmer for 1 minute until the vegetables have softened.

Step 5

Stir in the drained noodles and heat through. Top with the crushed peanuts, chopped coriander and chilli. Serve.