Cook the noodles according to packet instructions by boiling water in the kettle. Allow them to cool on a stand after draining well.
Take the sunflower oil in a frying pan. Add chilli, garlic, ginger, lemongrass, carrots, peppers, sweetcorn and sugarsnap peas and stir fry for around five minutes.
To the ingredients in the pan, add the Chinese leaves, spring onions, drained noodles, soy sauce and sesame oil. Toss together everything for about a minute. All this should be on medium heat. The ingredients should combine well and be hot when you remove the pan.
Add in the coriander and peanuts just before withdrawing from the heat and serve hot immediately.