Wash the water spinach and separate the leaves from the stems.

Chop the stems into small sections.

Using an Asian veg multipack, I sliced up spring onions (separating the green and pale green sections), baby corn, mange tout and broccoli.

I finely sliced 3 cloves of garlic and 1 red chilli (removing the seeds).

Fry in olive oil.

Fry the light white part of the spring onion, the water spinach stems, the corn.

Add the broccoli and mange tout.

Add a can of coconut milk (check for percentage of coconut milk on tin).

I lacked soy sauce so I added plenty of salt and a little sugar.

Then I added the rice noodles, stirring gently as they absorbed the coconut milk.

I squeezed the juice of a lime.

Finally a sprinkling of fresh coriander and basil leaves.

Serve with lager.