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Heat the olive oil on medium-high heat in a large, heavy-based skillet. Cook the chicken or pork mince for 3-5 minutes until it has changed from pink to brown.
Add the cabbage or vegetables of choice, the curry powder and the garlic. Cook, stirring for 1 minute before stirring through the red curry paste and dark soy sauce.
Make a well in the centre of the mince and vegetables, and add the chicken stock. Once it’s simmering, push the noodles into the stock so that they are as submerged as possible. Cook the noodles for 1 minute, flip, and then place the lid on. Cook for a further 1 minute.
Use tongs to separate the noodles, then add the coconut milk, peanut butter and lime juice. Toss to combine and heat through before removing the pan from the heat.
Serve immediately, sprinkled with crushed peanuts, coriander and fresh chilli if using. Serve with lime wedges on the side.