Creamy Thai Green Noodles

Peel and slice the onion (1). Cut the broccoli (0.5 head) into small florets, and slice the spears (10 asparagus) diagonally into pieces roughly 3-4cm. Trim and diagonally slice the onions (4 spring).

In a large frying pan, heat the sunflower or rapeseed oil (2 tbsp) and thai green curry paste (2 tbsp). Add the onion (1) and fry gently for 2 minutes until starting to soften. Start 2m timer

Add the broccoli (0.5 head), spears (10 asparagus) and onions (4 spring) and cook for a further 2 minutes. Start 2m timer

Meanwhile, trim, de-seed and finely slice the chilli (1 red) and add to the pan.

Pour in the coconut milk (400 ml), and season generously with [salt]. Bring to a simmer for 5 minutes. Start 5m timer

Meanwhile, bring a saucepan of water to the boil and cook the wholewheat noodles (125 g) according to packet instructions.

Divide the cooked wholewheat noodles (125 g) between two serving bowls. Taste the Thai green curry sauce and adjust seasoning as required, then pour over the noodles along with all the vegetables.

Roughly chop the [handful fresh coriander] and [handful dry roasted peanuts] and sprinkle over the noodle bowl, and finish with a generous squeeze of lime (1) juice. Serve immediately.