Cook the Chinese noodles in boiling water, strain and set aside.
Thinly julienne the bell peppers, peeled carrots and mangetout beans.
Peel and thinly slice the ginger.
Grate the lime zest.
Combine the Sauté Végétal, Chinese noodles, bean sprouts, bell peppers, mangetout beans and carrots in a large mixing bowl.
Add the ginger and lime zest.
Heat the olive oil in a wok and sauté the mix, stirring briskly and continuously.
Season with salt and pepper.
Add the coconut milk at the end of cooking.
Check the seasoning.
Just before serving, add the finely chopped coriander and serve nice and hot.