Bangkok noodles with pak choi, cherry tomatoes and holy basil infused soy

Bring a large pot of water to the boil. Once boiling, cook noodles for 4 to 6 minutes, until soft, stirring regularly.

Strain and cool under running water to prevent sticking.

Prep the vegetables.

Remove any leaves from the celery and thinly slice.

Thinly slice the cabbage.

Peel and thinly slice the onion.

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

Cut the cherry tomatoes in half.

Cut the peppers in half and remove the core, then thinly slice.

Roughly chop the coriander.

Remove the basil leaves from the stalk and roughly chop.

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

Add the onion and fry for 30 seconds, stirring constantly.

Add the carrot, celery and cabbage. Cook for about 2 minutes. Add the pepper and cook for a minute.

Add the 3/4 of the Bangkok curry paste and fry for a minute before adding the cherry tomatoes and a pinch of salt.

Add the noodles to the pot along with the holy soy and mix well. Add the coriander and basil, taste and add more holy soy, curry paste, or salt, as needed.

Finish with a squeeze of lime when putting it on the plate.