2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
1 garlic clove, crushed
4 tablespoons clear honey
1 tablespoon dark soy sauce
4 tablespoons sweet chilli sauce
4 tablespoons toasted sesame seeds
Cook the noodles in a large saucepan of lightly salted boiling water for 8–10 minutes or according to the packet instructions.
Meanwhile, heat the oil in a large heavy-based frying pan. Add the baby corn and red pepper over a high heat for 3 minutes, stirring occasionally. Add the spring onions, sugarsnap peas, ginger and garlic and stir-fry for 4 minutes until softened, but not too golden – reduce the heat if they start to brown.
Drain the noodles, add to the frying pan and toss. Mix together the honey, soy sauce, sweet chilli and sesame seeds, pour over the noodles and toss again for 1 minute until hot. Serve in warmed serving bowls.