Serves 4

50g desiccated coconut
4 nests of dried egg noodles
6 tbsp crunchy peanut butter
2 tbsp lime juice
4 tbsp light soy sauce
2 tbsp sweet chilli sauce
4 tsp brown sugar
2 tbsp vegetable oil
300g mixed stir-fry vegetables

To serve:
Sliced chillies
Lime wedges

1. Pour 100ml of hot water over the desiccated coconut and set aside.
2. Cook the egg noodles according to the package instructions, then drain and rinse with cold water.
3. Mix together the peanut butter, lime juice, soy sauce, sweet chilli sauce and sugar. Add the desiccated coconut with its liquid.
4. Heat the oil in a wok or large pan. Add the stir-fry vegetables and cook for five minutes.
5. Add the noodles and cook for 2-3 minutes until heated through. Stir through the peanut sauce and toss well to coat. Divide between serving bowls and garnish with sliced chillies and/or lime wedges, if desired.

Per Serving
541kcals, 30.1g fat (11.5g saturated), 55.7g carbs, 8.8g sugars, 15.7g protein, 10.2g fibre, 1.121g sodium