Step 1

Put the noodles in a large bowl and cover with just-boiled water. Leave to stand for 2 minutes, then drain in a sieve and spread out onto a clean tea towel. Pat and press until as dry as possible, then transfer to a bowl. (If you have time, leave the noodles to dry on a second clean tea towel for 10–15 minutes before putting in the bowl – this will help them stay al dente and separate as they cook.)

Step 2

Mix all the ingredients for the curry paste in a small bowl until thoroughly combined.

Step 3

Place the prepared vegetables in a semi-circle on a board or plate, starting with the onion and ending with the shredded leaves. Arrange the bowl of noodles and the paste below to give a ‘wheel’ of ingredients.

Step 4

Heat ½ tbsp of the oil in a wok over a very high heat. Add the red onion and stir-fry for 10–15 seconds, then add the carrot and stir-fry for 10 seconds more. Add the leek and stir-fry for a further 10 seconds before adding a little more oil and the leaves. Stir-fry for 10–15 seconds more. Move all the vegetables to the sides of the wok, leaving the centre clear.

Step 5

Add another teaspoon of oil, wait for the wok to be smoking hot, then toss the noodles in the middle. Fry for a few seconds, then bring the vegetables from the sides onto the noodles and stir-fry together for about 1 minute.

Step 6

Finally, add the curry paste and stir-fry with the noodles and vegetables for 20–30 seconds more. Divide between two warmed bowls, scatter over chives or spring onions and red chilli to serve.