These noodles have it all – healthy, flavour-packed and quick to make, they’re sure to be a midweek staple
Prep:20 mins
Serves 4
3 nests medium egg noodles2 tbsp sunflower oil100g tenderstem broccoli, stems sliced at an angle1 red pepper, deseeded, quartered then cut into strips85g baby corn, quartered lenthways2 garlic cloves, shredded1 red chilli, deseeded and choppedthumb-sized piece fresh ginger, peeled and finely chopped2 skinless chicken breasts, sliced100g shelled raw king prawns1 heaped tbsp Madras curry paste2 tsp soy sauce100g beansprouts15g pack coriander, chopped4 spring onions, shreddedlime wedges, for squeezing
STEP 1Pour 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.STEP 2Tip 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.STEP 3Return the vegetables, chicken and prawns to the wok with the coriander and spring onions. Toss well over the heat and serve with lime wedges.
