Thai Turkey & Vegetable Stir-Fry

Steps

1. Prep veggies Bring a large pot of salted water (with a lid) to the boil. Slice first measure of spring onions 1cm; cut carrot and courgette in half lengthways then thinly slice on an angle; slice bok choy 1cm
2. Cook veggies Heat a drizzle of oil in a large fry-pan or wok on high heat. Stir-fry all veggies for about 3 minutes, or until wilted but still crunchy. Remove from pan and set aside. Reserve pan.
3. Cook noodles 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.
4. Cook turkey While noodles are cooking, return reserved pan to high heat. Add a drizzle of oil and cook mince for 2–3 minutes, breaking up as it cooks, until starting to brown. Add curry paste and cook, stirring for a further 2–3 minutes
5. Finish stir-fry Add fish sauce, brown sugar, coconut cream, water and sweet chilli sauce (if using). Simmer for about 1 minute then return veggies to pan. Toss to coat and heat through, about 30 seconds. Thinly slice remaining spring onion.
6. To serve Divide noodles between plates or bowls. Top with Thai turkey and vegetable stir-fry and garnish with remaining spring onion.