Veg and King Prawn Peanut Noodle Stir-Fry

a) When boiling, add the noodles to the water. Cook until tender, 4 mins.

b) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

b) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

a) Once the oil is hot, add the prawns and sliced pepper and stir-fry until the pepper is just soft, 3-4 mins.

b) Turn the heat down to medium-high.

a) Add the coleslaw mix and mangetout to the pepper.

b) Cook, stirring frequently, until slightly softened, 2-3 mins.

c) Stir in the red Thai curry paste and the garlic. Cook, stirring, for 1 min more.

a) Add the cooked noodles, ketjap manis, soy sauce and water for the sauce (see pantry for amount) to the pan. Stir together until well combined and piping hot, then remove from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

b) Taste and season with salt and pepper. Add a splash of water if you feel it needs it.