Thai Green Curry with Sambal Noodles and Cashew Nuts

Steps

1. Prep veggies Bring a medium pot of salted water to the boil. Thinly slice onion; cut carrot in half lengthways and thinly slice; trim broccolini and cut in half lengthways; separate bok choy leaves.
2. Begin curry Heat a drizzle of oil in a large, deep fry-pan on medium-high heat and cook onion for about 3 minutes, until tender. Add curry paste and cook for a further 1 minute, until fragrant. If you have an aversion to spiciness, simply add 1½ Tbsp curry paste to start and add more to suit your tastes.
3. Simmer curry Reduce heat to medium and add coconut milk, sweet chilli sauce and soy sauce. Bring to a gentle simmer and cook for 4 minutes. Add carrot and broccolini, simmer a further 3-4 minutes until both are tender. Add peas for final 1 minute cook time. Remove from heat and stir through bok choy. Season to taste.
4. Cook noodles and slice spring onions Gently shake noodles to separate strands and cook in pot of salted water for 2-3 minutes, until tender. Drain well and toss with a little oil to prevent sticking. Thinly slice spring onions.
5. Serve noodles topped with curry and sprinkle with spring onions and cashew nuts.