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Chiang Mai noodles

Name: Chiang Mai noodles
Cook time: 20 min
Yield: 2

with yellow curry sauce and mung beans

Ready in around 20 mins

RECIPE FACT:

Chiang Mai has more Buddhist temples than any other Thai city.

Nutritional Info:

Energy: 3510kj (839Kcal)
Protein: 40g
Carbohydrate: 49g
Fat: 56g
Contains: Gluten, Egg, Soy, Peanuts, Wheat

Serving Amount:

Serves 2 people

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. Roughly chop the coriander, including the stalk and set aside. 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 the bok choy and cook for 1-2 mins. Add the coconut cream, ¼ cup of water and makrut lime leaf, season, then bring up to the boil. Once boiling, reduce the heat to medium-low. Add the peas and hokkien noodles and cook for 1-2 mins.
TO SERVE:

Spoon the hokkien noodles and vegetables into bowls, pouring over the remaining yellow curry sauce from the pan. Top with the eggs and mung beans. Sprinkle over the coriander and roasted peanuts and crispy noodles. Mix together to eat.