1In a wok, on high heat, whisk water, peanut butter, soy, sugar, vinegar, oil, ginger, garlic, chilli and cornflour until smooth. Bring to boil. Cook 2 mins, stirring constantly. Set aside.
2Cook noodles following packet instructions. Drain. In a bowl, mix with peanut mixture and carrots.
3In a saucepan of salted water, blanch sugar snaps 30 secs. Add pak choy and cook a further 30 secs. Drain well.
4Divide greens between serving plates. Top with noodles to serve.
TIP: Use snow peas or beans instead of sugar snap peas. And you can add some sliced stir-fried chicken, beef, pork or roast duck to this dish.
Photo: Rob Shaw/Bauer