Creamy Wok Soup

Heat wok oil in a wok over high heat

Add finely chopped carrots, finely chopped ginger and rougly chopped mushrooms. Fry until nicely browned

Add squash and thawed peas to wok. Fry for about a minute or until softened

Add water and cover loosely with a lid. Simmer for about 20 minutes or until the squash softens and some of the water evaporates. Soup should be creamy

Add soya sauce, sesame oil, sambal oelek (it's very spicy so add a little at a time), lime juice and curry

Add the rice noodles to the boiling soup, take immediately off heat and cover tightly with a lid

Serve with chopped chili and scallion. Pour some coconut milk if desired