Heat the oil in a large frying or saut? pan. Once hot, add the gyoza and cook for 5 minutes or until golden on the underside.

Move the gyoza to one side of the pan and add the curry paste, garlic, and ginger. Let the paste cook for 2-3 minutes to soften.

Add the peanut butter and gradually stir in the stock, gently stirring to avoid lumps and breaking the gyoza.

Add the noodles, sugar snap peas, and baby corn, stirring to submerge the noodles. Cover and cook for 6-8 minutes until the noodles are cooked through.

Remove from heat and stir in the soy sauce before serving.