1
Prepare the rice noodles according to the instructions on the packet. Drain and rinse briefly under cold water to prevent the noodles from sticking together.
2
Mix all the ingredients for the sauce in a small bowl. Stir in the cornflour thoroughly to prevent lumps from forming.
3
Heat the sunflower oil in a large wok. Fry the sugar snap peas, shiitake mushrooms, garlic and ginger for 5–7 minutes over a high heat until the vegetables are cooked through. They should still be nice and crunchy.
4
In a separate pan, briefly fry the mini pak choi over a high heat. Add a small glass of water, turn the heat down low and leave the pak choi to steam for a further 2 minutes with the lid on the pan.
5
Pour the sauce into the pan with the vegetables. Simmer gently for 1–2 minutes until it becomes nice and glossy and slightly thicker.
6
Add the noodles and the sesame oil, and stir everything through well so that the noodles absorb the sauce.
7
Spoon the dish onto the plates, arrange the pak choi alongside it and garnish with some finely chopped spring onions, sesame seeds, chopped peanuts and a quarter of a lime.
