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Chiang Mai noodles

with yellow curry sauce and mung beans

Ready in around 20 mins

RECIPE FACT:
Chiang Mai has the most Buddhist temples than any other Thai city.
Nutritional Info:
  • Energy: 3410kj (816Kcal)
  • Protein: 39g
  • Carbohydrate: 48g
  • Fat: 54g
  • Contains: Gluten, Egg, Soy
Serving Amount:
Serves 1 person
Cooking Instructions:
  • BEFORE COOKING:

    Boil the kettle.

  • 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.

  • 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.

  • 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.

  • 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.

Ingredients In your box:
  • 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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