Quick prawn laksa

Method

1. Soak the rice noodles according to the pack instructions, then drain.
2. Meanwhile, heat the vegetable oil in a wok, stir-fry the shiitake mushrooms for 2 minutes, then stir in the red Thai curry paste.
3. Add the coconut milk and bring to a simmer. Add the sugar snap peas, baby corn, asparagus tips, fish sauce and cooked prawns.
4. Cook for a further 3 minutes, then stir in the noodles.
5. Serve with fresh coriander and lime wedges to squeeze over.