Ginger chicken noodles

200g /8oz chicken breast cut into bite size pieces

150g /6oz courgettes roughly chopped

2 tbls veg oil

2 inch piece root ginger finely chopped

6 spring onions finely chopped

2 tsp Thai green curry paste

400ml/ 14 fl oz coconut milk

475 ml/ 16 fl oz chicken stock

110g/ 4 oz medium egg noodles

3 tbls coriander chopped

1 tbls lemon juice

Heat the wok and add the oil

Fry the chicken until just brown

Add the spring onion and ginger and fry for 2 mins

Stir in the Thai curry paste and fry for 1 min

Add the coconut milk and stock and simmer for 10 mins

Add the noodles and cook for a further 5 mins

Stir in the coriander and lemon juice

Serve