Boil noodles for four minutes, loosen with a fork, drain, and refresh in iced water.
Slice mushrooms and peppers into thin strips.
Cut courgette and carrot into batons, and slice mangetout, sweetcorn, and spring onion.
Finely chop the garlic and the peeled ginger.
Heat a wok, add 30ml oil, stir-fry drained noodles until slightly browned, then remove.
Stir-fry mushrooms, peppers, carrots, and sweetcorn in the wok before adding courgettes and mangetout.
Add remaining 15ml oil, return noodles to wok, then add spring onions, garlic, and ginger.
Stir in the soy sauce and ketjap manis until combined.
Garnish with chopped coriander and serve immediately.