1.⁠ ⁠Cook the noodles according to the packet instructions. Drain and set aside.
2.⁠ ⁠Heat the oil in a large pan over medium heat.
3.⁠ ⁠Add 2 tablespoons of Atrangi Curry Masala Paste and cook for 1–2 minutes until fragrant.
4.⁠ ⁠Stir in the coconut milk and bring to a gentle simmer.
5.⁠ ⁠Add the cooked chicken, prawns or tofu (if using) along with the spinach. Simmer for 2–3 minutes.
6.⁠ ⁠Add the cooked noodles and toss until coated in the creamy curry sauce.
7.⁠ ⁠Finish with fresh coriander, spring onions and a squeeze of lime.

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