Superhealthy Singapore noodles

• nests medium egg noodles↗3
• sunflower oil↗2 tbsp tbsp
• tenderstem broccoli↗100g g

  stems sliced at an angle

• red pepper↗1

  deseeded, quartered then cut into strips

• baby corn↗85g g

  quartered lengthways

• garlic cloves↗2

  shredded

• red chilli↗1

  deseeded and chopped

• thumb-sized piece fresh ginger

  peeled and finely chopped

• skinless chicken breasts↗2

  sliced

• shelled raw king prawns100g g
• heaped tbsp Madras curry paste1 tbsp
• soy sauce↗2 tsp tsp
• beansprouts100g g
• pack coriander15g g

  chopped

• spring onions↗4

  shredded

• lime↗

  wedges, for squeezing

Step-by-step instructions

1. 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 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.

2. 2

   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 150 ml water and the soy sauce. Allow to bubble then add the drained, softened noodles and beansprouts, and toss together to coat.

3. 3

   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.