Chinese-style hot noodle salad

100g thin egg noodles

2 tsp sunflower oil

1 fresh red chilli, deseeded and finely chopped

2-3 cloves garlic, chopped

2 tbsp finely grated ginger

1 tbsp lemongrass, very finely chopped (out stalks removed)

200g carrots, cut into matchsticks

1 red pepper, finely chopped

1 yellow pepper, finely chopped

150g baby sweetcorn, cut in half lengthways

100g sugar snap peas

250g Chinese cabbage, finely shredded (found in most larger supermarkets or Asian markets) * a small chicory would also work

6 spring onions, finely sliced

4 tbsp soy sauce

1 tsp sesame oil

3 tbsp fresh coriander leaves

25g salted peanuts, finely chopped