100g tenderstem broccoli, stems sliced at an angle
1 red pepper, deseeded, quartered then cut into strips
85g baby corn, quartered lenthways
2 garlic cloves, shredded
1 red chilli, deseeded and chopped
thumb-sized piece fresh ginger, peeled and finely chopped
2 skinless chicken breasts, sliced
100g shelled raw king prawns
1 heaped tbsp madras curry paste
2 tsp soy sauce
15g pack coriander, chopped
4 spring onions, shredded
lime wedges, for squeezing
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.
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 150ml water and
the soy sauce. Allow to bubble then
add the drained, softened noodles and
beansprouts, and toss together to coat.
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.