Singapore-style crab noodles

Method

1. Cook the noodles according to the pack instructions. Drain, then run under cold water until cool.
2. Put the oil in a large frying pan or wok set over a high heat. Pick out the chunkier vegetables from the stir-fry packs and stir-fry for 1-2 minutes so they’re slightly charred but still have bite, then tip onto a plate.
3. Turn the heat down to medium, add the coconut milk and curry powder to the pan/wok and simmer for 5 minutes. Stir in the noodles and crabmeat, then heat for 2 minutes more. Return the chunky veg to the pan/wok along with the rest of the stir-fry vegetables and cook for a further 2 minutes to heat through.