Creamy coconut noodles

Creamy and rich with a hint of Thai spices, these easy noodles make the perfect comforting lunch. They are easily transported and reheated in a glass jar (reheat without the metal lid) or Tupperware for your very own instant noodle pot, when you crave it most.

Ingredients METHOD

Heat the coconut milk in a large pan until simmering, then stir in the curry paste and grated carrot.

Carefully separate the noodles, then add to the pan. Simmer for 10-15 minutes until softened, and the coconut broth has thickened.

Add the sugarsnap peas and soy sauce and cook for a further 2-3 minutes until the sugarsnaps are al dente.

Remove from the heat and scatter with coriander and lime wedges just before serving.

EASY TIP: Ready-to-wok noodles are found in the ambient section of supermarkets, and unlike their chilled counterparts, they are often egg-free. However, always check the label before buying.

METHOD

Add the chickpeas, cumin, smoked paprika, harissa, parsley and coriander to a high-powered blender or food processor and blitz until semi-smooth. A few chunks means extra bite!

Carefully remove the mixture from the blender and shape into two flat burgers.

Mix together the breadcrumbs and sunflower seeds on a plate, then press the burgers into the mix, coating on all sides.

Heat the oil in a frying pan over a medium-high heat until hot. Carefully place the burgers in the pan and cook for 4-5 minutes on each side until golden.

Arrange the toasted bread buns on plates. Place the cooked chickpea burgers into the buns, then top with vegan mayo and load over the rocket and red onion. EASY TIP: Keeping the chickpeas refrigerated before use gives your burgers a firmer texture.