Green Curry Vegetable Rice Noodles

Heat a deep sided large frying pan or wok and add vegetable oil and gently heat

Add the onion and cook for 2 mins until translucent

Add half the chopped chilli and the curry paste and stir together for another 2 mins

Add the palm sugar, salt, the lime leaves and the coconut milk and bring to the boil

Reduce the heat to a low simmer

In the meantime, bring a large saucepan of water to the boil and cook the noodles according to instructions

Steam the broccoli, asparagus and the edamame beans for 2 mins until just cooked

Run the noodles under hot water and drain and put to one side

To serve, divide the noodles into 4 bowls and drizzle with the sesame oil and lime juice

Add the steamed vegetables and pour over the sauce

Garnish with the basil leaves and remaining chopped chilli

NB - the vegetables can be substituted with any green vegetables