Easy veggie red curry noodles

• vegetable oil↗1tbsp tbsp
• Thai red curry paste↗½ 170g jar

  ½ 170g jar

• coconut milk↗200ml ml
• brown sugar↗1tsp tsp
• red pepper↗1

  seeds removed and sliced

• mixed baby veg250g g

  (mangetout, baby corn, broccoli etc), halve any big pieces

• dried medium egg noodles↗100g g

Step-by-step instructions

1. 1

   Place a deep, wide frying pan or wok on medium heat and add the vegetable oil.

2. 2

   Add the Thai red curry paste to the oil and cook for 1 min, or until the paste is smelling fragrant. Add the coconut milk and bring to a boil. Add the sugar, then reduce to a simmer and cook for 1 min.

3. 3

   Add the vegetables, (if you are using mangetout then keep these back) and turn the heat up to medium, cooking until just tender but retaining a bite, about 6-8 mins. 2 mins before the end of cooking time add the mangetout.

4. 4

   Meanwhile, cook the noodles following the packet instructions and divide them between two bowls. Add some vegetables to the bowls and top with the curry sauce.