Prawn and Peanut Noodles
300g/11oz straight-to-wok noodles
340g/12oz pack stir-fry vegetables
1 tsp coconut oil
6 tbsp coconut cream
1 tbsp Thai green curry paste
juice of ½ lime
225g/8oz cooked and peeled king prawns (jumbo shrimp)
a small handful of chopped fresh coriander (cilantro)
3 tbsp chopped peanuts
1 Put the noodles in a large heatproof bowl and cover with boiling water. Cover with clingfilm (plastic wrap) and leave for 5 minutes.
2 Meanwhile, quickly stir-fry the vegetables in the oil in a wok for 3–4 minutes.
3 Mix the coconut cream with the curry paste and lime juice in a small bowl.
4 Drain the noodles and place in a large serving bowl with the stir-fried vegetables. Toss with the prawns, coriander and the coconut dressing. Sprinkle over the peanuts and serve.