Put the noodles in a pan of boiling water and cook as per instructions on the packet (usually takes 4-5 minutes). Remove from heat, drain and rinse with cold water in a colander over the sink.
Best to prep all the veg first as this is a fast cooking dish cooked on a high heat in about 5 minutes: Peel and finely chop the garlic and ginger. Remove the end off the chilli and finely slice (leave the seeds in only if you like it hot). Chop the ends off the scallions, remove any limp outer leaves and finely chop. Deseed and finely chop the peppers and grate the carrot. Finely chop the mushrooms. Remove the end of the pak choi and finely chop.
Put 3 tbsp of water into a non-stick large bottomed pan (ideally a wok) on a high heat. Add the garlic, ginger and chilli, and cook for 1 min, stirring regularly.
Add the peppers, mushrooms, scallions and the grated carrot. Cook for further 1.5 mins, stirring as it cooks (if sticking to the pan, add extra tablespoons of water).
In a cup, mix together the dressing ingredients, using a fork (do not worry if it stays a bit lumpy as the coconut milk does not break up completely but will do once added to pan). Add the dressing in and stir right through so that it coats all the veg well.
Next, add the noodles and cook for a min. This time add the pak choi and cook for another minute.
Remove from the heat. Roughly chop the fresh coriander or basil and use them as garnish for each serving together with sprinkles of sesame seeds. It is nice served with a wedge of lime. Enjoy :)
