These noodles have it all - healthy, spicy, flavour-packed and quick to make, they're sure to be a midweek staple
Method
Based on 4 servings, adjust as needed.
Step 1
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 with the onions, garlic, chilli and ginger until softened.
Step 2
Tip the veg onto a plate, add the rest of the oil to the wok, then briefly stir-fry the chicken until just cooked, around 5-6 minutes. 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.
Step 3
Return the vegetables, chicken and the cooked prawns to the wok with the coriander and spring onions. Toss well over the heat and serve with lime wedges.