Panang Coconut Curry with Vermicelli Noodles

Steps

1. Bring a full kettle to the boil. Prep veggies. Prep onion, roasted capsicum, garlic, ginger and bok choy and set aside.
2. Cook noodles. Place noodles in a heat-proof bowl and cover with boiling water. Use a fork to separate strands. Leave for 5 minutes, then drain. Drizzle with a little sesame oil to prevent sticking and snip with scissors in a few places to make them easier to eat. Keep warm.
3. Cook curry. Heat a drizzle of oil in a large pot on medium-high heat. Add onion and cook for 3 minutes, until softened. Add roasted capsicum, garlic, ginger, Panang curry paste (add to suit spice preference) and a pinch of salt and cook, stirring for about 2 minutes, until fragrant.
4. Add coconut milk and stock to pan and stir to combine. Add lentils, bring to a simmer and cook for about 1 minute. Add bok choy and spinach and cook a further 1-2 minutes, until veggies have softened. Remove from heat, stir through lime juice and season to taste with soy sauce.
5. Prep coriander.
6. Serve noodles topped with curry, coriander and peanuts.