Cook 2 layers of flat noodles according to the instructions on the packet, drain and set aside. Meanwhile, heat 1 tbsp of sunflower oil in a non-stick frying pan. Crush 1 garlic clove, finely dice 1 red chilli and slice 4 spring onions, then drop them in the pan and cook for 1-2 minutes. Then add the noodles, the juice of 1 lime and a dash of chilli sauce. Push the noodles to one side and add 2 beaten eggs to the pan, stirring them so they form a broken up omelette. Mix with the veg and divide between 2 plates. Top each plate with fresh coriander and 1 tbsp of chopped peanuts. Finish with a 125g pot of Activia Fat Free Cherry Yogurt each.