Chiang Mai noodles
Ready in around 20 mins
- Energy: 3410kj (816Kcal)
- Protein: 39g
- Carbohydrate: 48g
- Fat: 54g
- Contains: Gluten, Egg, Soy
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BEFORE COOKING:
Boil the kettle.
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1. TO COOK THE EGGS AND PREPARE THE NOODLES:
Place boiling water from the kettle into a pot and bring back up to the boil over a high heat. Once boiling, add the eggs and cook for 7-8 mins for medium boiled – a little longer for hard. Drain and run under cool running water before peeling and cutting in half. Place the hokkien noodles into a heatproof bowl and cover with boiling water. Leave to soak for 2-3 mins, separate gently with a fork then drain well into sieve.
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2. TO PREPARE THE VEGETABLES:
Slice the root end off the bok choy and cut into 1 cm slices. Remove and discard the stem from the makrut lime leaf and finely slice the leaves. Remove the chilli from the yellow curry paste and finely chop if using or discard.
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3. TO COOK THE YELLOW CURRY:
Place a non-stick wok or frying pan over a medium-high heat with a drizzle of oil. Once hot, add the yellow curry paste and some or all the chilli and cook for 30-60 secs. Add bok choy and cook for 1-2 mins. Add the coconut cream, 1/3 cup of water, makrut lime leaf and bring up to the boil. Once boiling, reduce the heat to medium-low. Add the peas and half the noodles and cook for 1-2 mins.
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TO SERVE:
Spoon hokkien noodles and vegetables into a bowl, pouring over remaining yellow curry sauce in the pan. Top with eggs and mung beans. Sprinkle over toasted peanuts and shallots. Mix together to eat.
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- 1 pack of egg
- 1 pack of hokkien noodles
- 1 pot of yellow curry paste with chilli
- 1 pot of coconut cream
- 1 pot of peas
- 1 bag of bok choy
- 1 bag of mung beans
- 1 bag of makrut lime leaf
- 1 sachet of toasted peanuts and shallots
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