Ingredients
3 tbsp wok oil (or flavourless oil)
1 small onion, sliced
1 chilli, finely chopped
¼ cabbage, sliced
50g sugar snap peas or mange tout
50g baby corn, cut on the diagonal in either 2 or 3 depending on size
2 carrots, halved and cut into batons
3 cloves of garlic, finely chopped
2cm fresh ginger, finely chopped,
180g flat thick rice noodles, hydrated and fully drained
1 tsp sesame oil
4 tbsp soy sauce
2 tbsp honey
½ tbsp shoaxing rice wine
2 tbsp ketjap manis
4 spring onions, sliced lengthways

Method
Get everything prepared beforehand because when you start to cook it will be fast and you don't want to burn anything.

Mix the sesame oil, soy, honey, rice wine and ketjap manis.

Put a tbsp wok oil into the wok and over a high heat cook the onion for a minute, add the chilli and continue to cook for 30 seconds, add the cabbage, sugar snaps, baby corn, carrots, garlic and ginger and cook for a couple of minutes until a soft meddle. 

Add the noodles and stir through.  Add the sauce mix and thoroughly stir through. 

Once everything is fully mixed and hot, serve with the spring onions over the top.