Thai Turkey and Vegetable Stir-Fry with Coriander

Steps

1. a large pot of salted water (with a lid) to the boil.
2. Prepare vegetables. Slice first measure of spring onions 1cm; peel carrot; cut carrot and courgette in half lengthways then thinly slice on an angle; rinse bok choy, trim ends 1cm then thinly slice.
3. Heat a drizzle of oil in a large fry-pan or wok on high heat. Stir-fry all vegetables for about 3 minutes, or until wilted but still crunchy. Remove from pan and set aside.
4. Place noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 7 minutes then drain well. Drizzle with a little oil to prevent sticking.
5. While noodles are cooking, return pan used for vegetables to high heat. Add a drizzle of oil and cook mince for 2–3 minutes, breaking up with a wooden spoon as it cooks, until starting to brown. Add curry paste and cook for a further 2–3 minutes.
6. Add fish/soy sauce, brown sugar, coconut cream, water and sweet chilli sauce (if using). Simmer for about 1 minute then return vegetables to pan. Toss to coat and heat through, about 30 seconds.
7. divide noodles between plates or bowls. Top with Thai turkey and vegetable stir-fry and garnish with remaining spring onion and coriander.