Serves 1 prep time 5 mins / cook 5 mins
Handful of cooked prawns
2 tsp thai curry paste
3 spring onions chopped
1 large carrot grated
Mug full of veg stock from a cube
Handful of frozen peas
150g straight to wok noodles
Add curry paste to a pan & fry over a medium heat for 2 mins, stir in onions & carrots then cook for 1 minute.
Pour in stock & peas, bring to the boil, simmer for 2 mins until the carrot is just cooked. Stir in the noodles & prawns, heat through & serve.