Give your inner glow a green hue with this noodle bowl that is heavy-handed with the vegetables. Tossed with a lip-smacking, peanut-hued sauce and zucchini, bok choy, cabbage and spring onion, this dish is a slam-dunk of nutrients.
Shred bok choy. Thinly slice spring onions, keeping white and green parts separate. Halve zucchini lengthways and slice into half-moons. Thinly slice cabbage. Crush garlic. Finely grate ginger.
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 3 minutes to soften while you make the sauce. Drain and set aside.
Place soy sauce, sugar, hoisin sauce and peanut butter in a bowl and stir to combine.
Heat oil in a wok or large frypan over medium heat. Add zucchini and cook, stirring, for 3 minutes or until slightly caramelised and softened. Add cabbage and bok choy and cook for 2 minutes or until just wilted.
Add ginger, garlic and white spring onion to frypan and cook for 30 seconds or until fragrant.
Add sauce and noodles to pan and stir through until well coated and warmed through. Divide noodles between bowls and sprinkle with green spring onion to serve.