100g slim noodles (available from larger supermarkets)
50g sugar snap peas, halved
1 spring onion, finely sliced
A few fresh mint and coriander sprigs
½ lime for squeezing
Spray a little oil into a pan, then fry the shallot, lemongrass and most of the chilli for 5 minutes over a medium heat until softened and fragrant. Add the laksa paste and cook for 1 more minute.
Add the milk, 100ml water, the sugar and green beans to the pan and bring to a simmer. Cook for 3-4 minutes, then add the prawns, noodles and sugar snaps and cook for 1-2 minutes more until the prawns are just cooked. Discard the lemongrass, then add the spring onion, herbs and a little lime juice.
If you’re not watching your calorie intake, use 150g straight-to-wok udon noodles, swap the milk with reduced fat coconut milk, then add 50g frozen soya beans and a handful of beansprouts.