Style At Home




2tbsp sunflower oil 2tbsp madras or similar curry paste 2cm piece of root ginger, grated 350g prawns 200g Tenderstem broccoli, broken into florets 1 large carrot, sliced into ribbons 600g ready-cooked Singapore noodles FOR THE DRESSING Zest and juice of 3 limes 1 bunch of coriander, roughly chopped 5tbsp soy sauce 4 spring onions, sliced 120ml water

1 Heat the oil in a large pan or wok. Fry the curry paste and ginger, then toss in the prawns and fry for a few min until cooked through. Set aside and fry the broccoli and carrots in the same pan for 5-6min until cooked, but still with a little crunch.

2 In a bowl mix together the dressing ingredients. Just before serving, toss the noodles into the pan with the broccoli and carrots, top

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