• Halve the pepper and discard the core and seeds. Chop into small pieces.
• Trim the scallion and thinly slice. 
•  Zest and halve the lime.
• Trim and quarter the radish. Season the radish to taste with salt, pepper and lime juice.
• Halve, peel and chop the onion into small pieces.

• Place a pot over medium-high heat with a drizzle of oil.
• Chop the paneer into 2cm cubes.
• Add the paneer, onion, Thai spice and pepper. 
• Fry for 6-8 mins, until golden brown.

• Stir in the coconut milk, peanut butter, red Thai paste, stock and 400ml water (per 2P).
• Add the egg noodles and bring to the boil, cover and simmer for 8-10 mins.
• Once ready, add the lime zest and season to taste with salt and pepper.

TIP: The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of water to get it back to a soupy consistency.

• Serve the Paneer Curry Mee between bowls.
• Scatter over the scallion.
• Serve the radish and any remaining lime wedges alongside.