a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

b) Halve the pepper and discard the core and seeds. Slice into thin strips.

c) Halve the mangetout. Peel and grate the garlic (or use a garlic press). 

d) Halve the lime.

a) When boiling, add the noodles to the water and bring back to the boil.

b) Cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Meanwhile, boil a half-full kettle. Pour the boiling water (see pantry for amount) into a measuring jug. Add the ketjap manis, soy sauce, peanut butter and sugar for the sauce (see pantry for amount), and stir well. Pop the jug to one side. 

b) Heat a drizzle of oil in a large frying pan on high heat.

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

d) Turn the heat down to medium-high.

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

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

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

a) Add the peanut sauce from the jug 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.

a) Share the veggie noodle stir-fry between your bowls.

b) Crush the peanuts in the unopened sachet using a rolling pin, then sprinkle over the top to finish.

c) Serve with any remaining lime cut into wedges for squeezing over.

Enjoy!