Four spring onions, two roughly chopped, two finely sliced
Two garlic cloves, peeled
1½ tbsp soy sauce
One lime, juiced
One red chilli, finely sliced
Cook the noodles to pack instructions. Drain and set aside.
Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the carrots, peppers, and kale and cook for 6-8 mins until the vegetables have softened but still have some bite.
Meanwhile, make the sauce. Blitz the peanut butter, ginger, roughly chopped spring onions, garlic, soy sauce, lime juice, 75ml water, and a pinch of salt in a small food processor until smooth.
Add the cooked noodles to the pan with the vegetables and stir in the sauce. Toss well to combine, adding a splash of more water to loosen, if needed. Divide between 4 shallow bowls and top with the chili and remaining spring onions to serve.