Thai Vegetable Stir-Fry

Ingredients

Salt
225g Dried medium egg noodles
4 tbsp Sesame seeds
2 tbsp Groundnut or cooking oil
1 Bunch spring onions, roughly chopped
2 Carrots peeled and cut into matchsticks
400g Broccoli, cut into florets
2 Red peppers, cut into strips
55g Baby corn, halved lengthways
55g Water chestnuts, drained
100g Shemin’s Thai Red or Green Curry Paste
400ml Coconut milk, less if you like your stir-fry dry
1 level tbsp or to taste palm or brown sugar (optional)
1 tbsp Fish sauce (optional)
Juice of 1 lime