Bangkok noodles with pak choi, celery, roast peanuts and holy basil infused soy

Place the noodles in a bowl and cover with boiling water, gently (but thoroughly) mix to prevent sticking.

Cut the pak choi in quarters lengthwise.

Remove the core (if any) from the celery and dice.

Peel and thinly slice the onion.

Peel and cut the carrot in half lengthwise, thinly slice on a 1 cm bias.

Finely dice the tempeh.

Rough chop the coriander, stalk and all.

Put a large frypan (or pot, or better still, a wok), on medium-high heat with a good splash of oil.

Fry the tempeh until golden then remove from the pan, marinate in a little of the holy soy.

Add the onion, carrot and celery, cook for about 2 minutes. Add the pak choi, and a pinch of salt.

Add three-quarters of the Bangkok curry paste and fry for a minute before adding the noodles.

Give the noodles a really good mix to warm through, then add the herbs.

Add the holy soy, cooked tempeh and peanuts. Taste and add more salt or curry paste, as needed.

Serve with a good squeeze of lime juice over the top.