For the noodles

• 2 courgettes
• 2 carrots
• 2 medium beetroot
• Small bunch of spring onions, white and light green parts sliced
• Neutral oil, for frying
• Small bunch coriander, leaves picked and stalks discarded
• Small bunch Thai basil, leaves picked and stalks discarded

For the peanut sauce

• 4 tbsps Whole Earth Smooth Peanut Butter
• 2 tsps light soy sauce
• Juice of a lime
• 1 tsp maple syrup/honey
• 1 garlic clove, crushed
• ¼ tsp chilli flakes

1. Fill a large mixing bowl with ice-cold water and use a potato peeler to make long, thin ribbons from each vegetable, dropping them into the water as you go. This will preserve the colour of each vegetable and help the ribbons to keep their shape.
2. Next, whisk the ingredients for the peanut sauce together in a small mixing bowl and pour up to 6 tablespoons of water in, one at a time, until the sauce resembles the consistency of thick pouring cream.
3. Remove the peeled vegetables from the water and dry between two layers of kitchen paper.
4. Heat a wok or large frying pan with 2 tablespoons of oil. When the oil looks as though it’s shimmering on the surface of the pan (a visual guide as to whether it’s hot enough), add the vegetables and spring onions to the pan and stir fry over a high heat for 2 minutes, stirring regularly until the vegetables are hot throughout and starting to soften.
5. Tip onto a platter and top with the herbs.
6. Drizzle over a few spoonfuls of the peanut sauce, decanting the rest into a small bowl for everyone to help themselves. Make a more substantial meal by adding some sliced chicken, tofu or grilled white fish, or drizzle over roasted vegetables, in a sandwich or use as a dipping sauce.