Cook the noodles until firm to the bite, drain and set aside.
While the noodles are cooking slice the spring onions into strips, finely slice the cabbage and julienne the carrots. Grate or finely chop the ginger and garlic.
Deglaze with the coconut milk and water and stir in the peanut butter. Season with sambal oelek, lemon juice and salt, let simmer for 3 minutes and then fold in the noodles.
Arrange on two plates and garnish with cilantro if you like.