Thai Turkey and Vegetable Stir-Fry with Coriander

Steps

1. a medium pot of salted water (with a lid) to the boil.
2. Slice spring onions 1cm; peel carrot; cut carrot and courgette in half lengthways and thinly slice on an angle; rinse bok choy, trim ends 1cm and thinly slice.
3. Heat a drizzle of oil in a medium fry-pan or wok on high heat. Stirfry vegetables for 2-3 minutes, until wilted but still crunchy. Remove from pan and set aside. Reserve pan.
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 and use kitchen scissors to cut in a few places to make them easier to eat.
5. While noodles are cooking, return reserved pan to high heat. Add a drizzle of oil and cook turkey mince for 1-2 minutes, breaking up with a wooden spoon as it cooks, until starting to brown. Add curry paste and cook for a further 1-2 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 combine and heat through for about 30 seconds.
7. divide noodles between plates or bowls. Top with Thai turkey and vegetable stir-fry. Garnish with remaining spring onion and coriander.