These noodles have it all – healthy, flavour-packed and quick to make, they're sure to be a midweek staple
Ingredients
- 3 nests medium egg noodles
- 2 tbsp sunflower oil
- 100g tenderstem broccoli, stems sliced at an angle
- 1 red pepper, deseeded, quartered then cut into strips
- 85g baby corn, quartered lenthways
- 2 garlic cloves, shredded
- 1 red chilli, deseeded and chopped
- thumb-sized piece fresh ginger, peeled and finely chopped
- 2 skinless chicken breasts, sliced
- 100g shelled raw king prawns
- 1 heaped tbsp Madras curry paste
- 2 tsp soy sauce
- 100g beansprouts
- 15g pack coriander, chopped
- 4 spring onions, shredded
- lime wedges, for squeezing
Method
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Pour boiling water over the noodles and leave to soften. Meanwhile, heat half the oil in a large non-stick wok and stir-fry all the vegetables, except the beansprouts and onions, with the garlic, chilli and ginger until softened. If the broccoli won’t soften, add a splash of water to the wok and cover to create some steam.
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Tip the veg on to a plate, add the rest of the oil to the wok then briefly stir-fry the chicken and prawns until just cooked. Set aside with the vegetables and add the curry paste to the pan. Stir-fry for a few secs then add 150ml water and the soy sauce. Allow to bubble then add the drained, softened noodles and beansprouts, and toss together to coat.
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Return the vegetables, chicken and prawns to the wok with the coriander and spring onions. Toss well over the heat and serve with lime wedges.