INSTANT THAI COCONUT NOODLES

Instructions

Fry 1 tbsp Thai red curry paste in non-stick pan, then add 1/2 tin of reduced- fat coconut milk (freeze the rest) and bring to a simmer. Add the seasoning from a pack of instant veggie noodles along with 100m! tuater, and heat. When boiling, drop in the noodles and cook for 2 minutes. Add a handful of mangetout, baby corn and cooked peeled Årawns. Finish with a splash of fish sauce and •top with lime wedges and coriander.