Thai Turkey Stir-Fry with Coriander

Steps

1. Bring a medium pot of salted water (with a lid) to the boil. Slice first measure of spring onions and capsicum 1cm; cut carrot and courgette in half lengthways then thinly slice on an angle; rinse bok choy, trim ends and thinly slice.
2. Heat a drizzle of oil in a medium 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. Reserve pan.
3. 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.
4. While noodles are cooking, return reserved pan to high heat with a drizzle of oil. Cook turkey mince for 1-2 minutes, breaking up with a spoon as it cooks, until starting to brown. Add curry paste and cook for a further 1-2 minutes, until fragrant and mince is cooked.
5. 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 for about 30 seconds. Thinly slice green part of spring onion and roughly chop coriander.
6. To serve, divide noodles between plates or bowls. Top with turkey stir-fry and garnish with spring onion and coriander.