Thai Green Curry Noodles

Peel and slice the onion. Cut the broccoli into small florets, and slice the asparagus diagonally into pieces roughly 3-4cm. Trim and diagonally slice the spring onions.
In a large frying pan, heat the oil and Thai curry paste. Add the onion and fry gently for 2 minutes until starting to soften.
Add the broccoli, asparagus and spring onions and cook for a further 2 minutes.
Meanwhile, trim, de-seed and finely slice the red chilli and add to the pan.
Pour in the coconut milk, and season generously with salt. Bring to a simmer for 5 minutes.
Meanwhile, bring a saucepan of water to the boil and cook the noodles according to packet instructions.
Divide the cooked noodles between two serving bowls. Taste the Thai green curry sauce and adjust seasoning as required, then pour over the noodles along with all the vegetables.
Roughly chop the coriander and peanuts and sprinkle over the noodle bowl, and finish with a generous squeeze of lime juice. Serve immediately.