In a wok or large frying pan heat the oil until hot. Stir fry the Tenderstem, red and yellow peppers and spring onions over a high heat for about 3 minutes, or until they are starting to soften a little.
Add the garlic, chili and ginger and fry for a further 2 minutes.
In a small bowl mix the peanut butter and soy sauce together, then pour into the wok, stirring well to coat everything.
Stir through the cooked noodles and serve immediately.
Recipe courtesy of Tenderstem Broccoli