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Cook the noodles according to package instructions, drain and set aside
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Warm the peanut butter in a small pot over a gentle heat until softened and easily stirred
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Add the vegetable stock, soy sauce, honey, ginger and garlic. Season to taste, whisk to combine well and bring to a simmer for five minutes
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Pour the peanut oil in a wok or heavy-bottomed pan and bring to a medium heat
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Add the snow peas, asparagus and chilli (optional) and stir-fry for about 45 seconds, tossing regularly to ensure even cooking
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Tip the peanut butter and stock mixture into the pan, add the noodles and stir to combine
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When everything is heated through, divide into bowls
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Sprinkle spring onions on top, with fresh coriander, chopped peanuts or sesame seeds for added flavour