- 1 In a large pan, fry the squash with the garlic, ginger and chilli mix (saving a little chilli to garnish) in a splash of oil until golden.
- 2 Stir in the Cook With M&S Fragrant Thai Green Curry Sauce and stock, bring to the boil and simmer for 5 minutes.
- 3 Add the broccoli and cook for 5 minutes. Add the baby corn and sugar snap peas and cook for 2 minutes.
- 4 Pour boiling water over the noodles and leave to stand for 4 minutes, then drain and spoon into four bowls. Ladle the broth on top, then finish with the coriander, salad onions and peanuts.
Nice. Ignore the veg list though and just put in what you have in the fridge