I used spirulina noodles for this recipe, but any thin noodle will work well.

Ingredients:

1 onion, peeled and diced
500 g Japanese eggplant, trimmed and cut into 5 mm rounds
1 carrot, scrubbed and cut into matchsticks
300 g green beans, topped and tailed
300 g mushrooms, sliced (I used a mixture of button mushrooms and exotic mushrooms)
150 g snow peas, trimmed and sliced diagonally
1/2 yellow capsicum, seeded and cut into thin strips
1 bunch pak choy, finely shredded
200 g firm tofu, cut into thin strips (I used Soyco Thai-style marinated tofu)
100g thin noodles, cooked in water as directed on package, and drained

Sauce

1 small mild chilli, seeded
2 cloves garlic, peeled
3 cm piece fresh ginger, peeled
2 tbsp balsamic vinegar
3 tbsp lime juice
3 tbsp unsalted peanut butter
270 ml light coconut milk

Method:

In a non-stick wok, heat a small amount of water to a rolling boil. Add onion and eggplant and sauté until eggplant is tender, drizzling in additional water if eggplant begins to stick. Add carrot and beans and sauté for 1 minute. Add mushrooms, snow peas and capsicum and sauté for another minute. Add pak choy, tofu and cooked noodles, sauté briefly then pour prepared sauce into wok and fold in until sauce is bubbling hot.

Sauce

Blend ingredients at high speed in a food processor or blender until smooth.