Proper spicy pot noodle

• Thai curry paste↗2 tsp tsp
• chopped spring onions3
• large grated carrot1
• vegetable stock↗a mugful of

  or chicken stock

• frozen peas↗a handful of
• straight-to-wok noodles↗150g g

Step-by-step instructions

1. 1

   Add the Thai curry paste to a pan and fry over a medium heat for 2 mins. Stir in the spring onions and grated carrot, then cook for 1 min. Pour in a big mugful of hot vegetable or chicken stock and a handful frozen peas. Bring to the boil, then simmer for 2 mins until the carrot is just cooked. Stir in the sachet of straight-to-wok noodles and heat through. Ladle into a mug or a bowl and scatter with sesame seeds, if you like. Serve straight away.