2Courgettes cut into strips with a vegetable peeler
¼White Cabbage thinly sliced with a mandolin
½Red Onion thinly sliced with a mandolin
1Red Chilli chopped
2Carrots peeled and cut into matchsticks
2Nests Egg Noodlesor whichever type of noodle you prefer
For the Sauce (adapted from Seasons & Suppers)
115mlCrunchy Peanut Butter
Juice of one Lime
First make the sauce. Place all of the sauce ingredients into a bowl and whisk together.
Heat the oil in a wok over medium high heat. When the oil is hot add the cabbage, red onion, carrot and chilli and stir fry for a few minutes.
While the vegetables are stir frying add the noodles to a pot of boiling water and cook according to the packet instructions. A minute before the end of cooking add the courgette slices.
Once the vegetables have been frying for about 4 minutes, add the sauce and cook for another 2 minutes. Use tongs to transfer the noodles and courgette directly from the water to the wok and toss everything together before removing from the heat.
To serve top with some more sriracha, coriander and sesame seeds.