1. Place the peanut butter, soy sauce, cumin, coconut milk and 2 tablespoons of water in a saucepan over low heat and heat for 3-4 minutes, stirring until combined. Do not allow to boil or sauce will separate. Cover sauce and set aside.
2. Place the noodles in a large heatproof bowl and cover with hot water. Set aside for 5 minutes. Drain and return to the bowl.
3. Heat a little oil in a wok or large non-stick frying pan over high heat. Add the corn, carrot, celery and capsicum and stir-fry for 3 minutes or until just tender.
4. Add the snow peas and noodles and cook for another minute. Serve topped with some peanut sauce. Stir sauce through the noodles before eating.