Thai Turkey and Vegetable Stir-Fry

Steps

1. a large pot of salted water (with a lid) to the boil.
2. 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 and cut in a few places to make them easier to eat.
3. While noodles cook, prepare the 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.
4. Heat a drizzle of oil in a large fry-pan or wok on high heat. Stir-fry vegetables for 2-3 minutes, until wilted but still crunchy. Remove from pan and set aside.
5. Return pan/wok to heat with a drizzle of oil. Cook mince for 2–3 minutes, breaking up with a wooden spoon as it cooks, until starting to brown.
6. Add curry paste and cook for 1 minute. Add fish/soy sauce, brown sugar, coconut cream, water and sweet chilli sauce (if using) and simmer for about 1 minute. Return vegetables back to pan/wok, toss to heat through for about 30 seconds.
7. divide noodles between plates or bowls. Top with Thai turkey and vegetable stir-fry and garnish with remaining spring onion.