Heat 1 tablespoon of oil in a wok over a medium heat.
Add the courgette slices and onion and cook for 3 minutes.
Next, add the white parts of the spring onions and the red pepper and cook for a further 2 minutes. Add the red cabbage and cook for another 2 minutes or until slightly wilted. Stir in the sweetcorn and spinach then push everything to the edges of the wok.
Add the garlic and ginger to the middle of the pan. Drizzle over another 1 teaspoon of oil and cook for a further 1 minute, stirring continually.
Meanwhile, boil the kettle. Place the noodles in a colander and pour over boiling water to separate them.
Add the soy sauce, cornflour mixture, rice wine vinegar and sriracha to the pan. Toss everything together and cook for another 1–2 minutes. Add the noodles and stir to combine.
Serve topped with the spring onion greens.