1. Cook the noodles in hot salted water until tender-crisp.
2. In a wok heat the oil on medium high. Add onions and stir fry for a minute then put in the peppers.
3. Add some water and then the marmite. Stir well.
4. Blend the corn flour and tomato puree. Add to the wok and mix with the veggies.When the sauce begins to bubble, add the peas.
5. Drain the noodles and add to the vegetable mixture and toss well. Add the soy sauce for seasoning.
6. Serve noodles in small portions, in bowls.