Superhealthy Singapore Noodles (Serves 4 at 10 propoints per serving)

4 nests of egg noodles
1 tbsp sunflower oil
100g tenderstem broccoli, sliced
1 red pepper, deseeded and chopped
85g baby corn, quartered
2 garlic cloves, crushed
1 red chilli, deseeded & chopped
thumb sized piece of fresh ginger, peeled & finely chopped
2 skinless chicken breasts, sliced
100g shelled raw prawns
1 heaped tbsp Madras curry paste
2 tsp soy sauce
100g beansprouts
15g pack coriander, chopped
4 spring onions, shredded
Lime wedges (for serving)

1. Pour boiling water over the noodles and leave to soften. Heat the oil in a non stick wok and stir-fry all the vegetables, except the beansprouts and onions, with the garlic, ginger and chilli until softened. Remove from the wok.

2. Stirfry the chicken and prawns until just cooked, set aside with the vegetables. Add the curry paste to the pan. Stir fry for a few seconds then add 150ml water and the soy sauce. Allow to bubble, then add the drained softened noodles and beansprouts and toss together to coat.

3. Return the vegetables, chicken and prawns to the wok with coriander and spring onions. Toss well over the heat and serve with lime wedges.