1 carrot, shaved into thin slices using a vegetable peeler
2 tbsp freshly chopped coriander
1 lime, juice only
75g/2¾oz baby spinach leaves
6 spring onions, thinly sliced
100g/3½oz frozen sweetcorn
150g/5½oz mixed frozen beans and peas
2 tbsp sweet chilli sauce
1 x 400ml tin reduced-fat coconut milk
375g/13oz dried egg noodles
3 tbsp peanut butter
2 tbsp roughly chopped cashew nuts
1 tsp cornflour
2 tsp rapeseed oil
2 tbsp soy sauce
100g/3½oz sugar snap peas
400g/14oz chicken or turkey breast, cut into strips