For 2 persons:

Make the sauce first.

In a medium bowl, add the sesame oil, nut butter, honey, soy sauce, lime juice and the grated ginger. Whisk until well combined. The peanut butter should completely break down to create a smooth sauce. Taste if the sauce needs more of one of the above ingredients.

Spiralize the carrot and zucchini and set aside.

Heat up the oil in a wok on high heat. Add the bimi and sauté for a few minutes. Then, add the bok choy and mange tout and add the ketjap manis and 1 teaspoon soy sauce. Veggies are ready when they are cooked firm to the bite (al dente). Add the veggie noodles to the mixture until it has warmed up a bit but make sure they stay firm. Serve with the nut sauce, cilantro (optional) and some chopped salted peanuts for the crunch!