A healthy, curry-based noodle dish from South-East Asia. A glass of chilled white wine goes with it perfectly.

Takes: 25 mins
Serves: 4

200g (7oz) medium egg noodles
2tbsp red curry paste
400ml (14fl oz) reduced-fat coconut milk
400ml (14fl oz) chicken stock
1 stick lemon grass, split in half (optional)
150g (5 1/2oz) mangetout, sliced
1 red pepper, sliced (optional)
4 spring onions, sliced
1 chopped red chiili (optional)
1tbsp fish sauce
1tsp soy sauce
300g (10 1/2oz) cooked prawns
2 limes
2tbsp chopped fresh coriander
Mint for garnish (optional)

1.Cook the egg noodles according to packet instructions. Drain, refresh in running water and set aside.
2.Place the curry paste, coconut milk, stock and lemon grass in a pan and bring to the boil. Whisk, then reduce to a simmer. Add the mangetout, spring onions, red pepper, optional chopped chilli, fish sauce and soy sauce, and cook for 5 mins.
3.Add the prawns, noodles and the juice of one lime and heat through. Sprinkle coriander over the top and serve with the remaining lime, cut into wedges and optional mint as garnish.

Top tip: You can swap the prawns for slices of chicken or duck breast if you prefer.

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