• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Boil a large pot of salted water for the egg noodles.
• Strip the leafy part of the kale from the stem. Chop the leaves into bite-sized pieces. Discard the stems (they're too tough to eat).
• Spread the kale out on a lined baking tray.
• Toss with salt, pepper and a drizzle of oil. When the oven is hot, bake on the middle shelf until crispy, 6-8 mins.

TIP: Watch the kale closely so it doesn't burn.

• When the water is boiling, add the noodles and cook until softened, 4-6 mins.
• Drain in a sieve then return to the pot, off the heat. Drizzle with oil and toss to prevent sticking.
• While the noodles cook, halve the baby corn lengthways.
• Halve, peel and thinly slice the shallot.
• Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the carrot, shallot and corn until tender, stirring often, 6-8 mins. 
• Add Thai spice mix and lemongrass paste. Cook until fragrant, 1 min. 
• Add teriyaki sauce and 150ml water (double for 4p). Stir until warmed through.
• Remove from the heat and mix in the sweet chill sauce. Season to taste with salt and pepper.

TIP: Loosen the sauce with a splash of water if necessary.

• Stir the drained noodles through the sauce until well coated and warmed through.
• Divide your fragrant veggie noodles between bowls.
• Top with the roasted kale.