Courgette coconut and spinach noodles
Ingredients
- ¼ tin/100ml/3½fl oz coconut milk
- ¼ lime, juice and zest only
- 1 tsp soy sauce
- 1 tbsp olive oil
- pinch dried chilli flakes
- 1 garlic clove
- 100–150g/3½–5½oz dried noodles or 300g/10½oz straight-to-wok noodles, variety of your choice
- 1 courgette, shredded (very finely sliced)
- ½ bag spinach or baby spinach (about 125–150g/4½–5½oz)
- handful radishes, julienned (sliced into strips about the size of matchsticks)
- small handful fresh coriander, roughly chopped
- salt and ground black pepper
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