This is nice served in square bowls and if you can handle them chopsticks - makes a quick lunch or supper for 4
4-1/2 oz fine egg noodles 2 tbsp sunflower oil 4 spring onions thinly sliced 5-1/2 oz baby corn cut into rounds small pack of mange tout - cut diagonally 9 Oz large cooked peeled prawns 2 x 120g sachets green curry sauce 2 tbsp fresh coriander (Cilantro) chopped
Place the noodles in a pan of boiling water and simmer for 3 minutes then drain. Heat the oil in your wok and fry the onions for 1 minute. Add the baby corn and mange tout and stir fry for 2 minutes. Stir in the prawns with the 2 sachets of curry sauce and the noodles, bring to the boil and simmer for 1 minute Stir in the coriander and serve in 4 deep bowls.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!