Cook 40g dried egg noodles according to pack instructions. Meanwhile, dice 1 onion and gently fry in a pot with 1 tsp of sunflower oil until soft. Add 1 tbsp of Thai red curry paste and cook for a further 1 minute. Meanwhile, roughly chop half a butternut squash and add to the pan to coat in the paste. Add 300ml of boiling water with a vegetable stock cube and cook for around 15 minutes until the butternut is completely soft. Add half a can (200ml) of reduced fat coconut milk and bring back to the boil for 2 minutes. Finish with 1 tbsp of fish sauce (or soy to make vegan) before blending and serving with the noodles.