Name: Thai Veggie Noodle Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 75 g wholewheat noodles; 5 ml rapeseed oil (1 tsp); 2 spring onion (chopped); 1 piece dried lemongrass; 1 clove garlic (crushed); ½ red chilli (chopped, seeds removed if you don't like it too spicy); 2 g fresh ginger (peeled & finely chopped); ¼ courgette (chopped); ½ red pepper (deseeded & sliced); ½ green pepper (deseeded & sliced); 50 g sugar snap peas; sea salt; black pepper (freshly ground); 1 ½ tsp curry powder; ½ tsp garam masala; ½ tsp ground coriander; 15 g Thai red curry paste (1 tbsp); 200 ml vegetable stock; 200 ml coconut milk; 15 ml soy sauce (1 tbsp); 5 ml maple syrup (1 tsp); ½ lime (juiced); 3 g fresh coriander (chopped, 1 tbsp)