Instant Thai coconut noodles
Fry 1 tbsp Thai red curry paste in a non-stick pan, then add Ω tin of reducedfat coconut milk (freeze the rest) and bring to a simmer. Add the seasoning from a pack of instant veggie noodles along with 100ml water, and heat. When boiling, drop in the noodles and cook for 2 minutes. Add a handful of mangetout, baby corn and cooked peeled prawns. Finish with a splash of fish sauce and top with lime wedges and coriander.