Spice up your weekly meal roster with these delicious, Asian-inspired curry noodles! You can whip these up in a flash for hungry bellies or for a quick and nutritious lunch option. We’ve packed in the cruciferous veggies and crunchy, antioxidant-rich capsicum alongside prawns – however you can swap out the prawns for tofu, or any protein of your choice! Garnish generously with  chilli and tangy lime. Enjoy!

Time to cook: 10, Serves: 3

Ingredients: 

• 400ml (14.1oz) tin coconut milk 
• 2 tbsp red curry paste 
• 1 tbsp peanut butter 
• 2 cups (500ml) stock, we used chicken 
• 2 serves noodles, we used long-life wheat noodles 
• 1 bulb baby bok choy, chopped
• ½ bunch broccolini, chopped
• 1 red capsicum, in strips 
• 250g (8.8oz) prawns

To serve:

• 2 spring onions, chopped 
• 1 tbsp chilli oil 
• 1 lime, juiced 
• Coriander leaves 

Method 

Heat a large saucepan over a medium high heat. Add the coconut milk, red curry paste and peanut butter and whisk until smooth. 

Pour in the stock and whisk again. Bring to a gentle boil. Add in the remaining ingredients and stir gently so that everything is covered with liquid. 

Reduce the heat to a simmer and cover with a lid. Leave to simmer, covered, for 5 minutes. 

Remove from the heat and stir to separate the noodles. 

Divide between serving bowls and top with spring onions, lime juice, chilli oil and coriander leaves.