Thai curried noodles
- 1½-2 level tbsp yellow Thai curry paste
- 350g pack ready-chopped butternut squash and sweet potato
- 165ml can coconut milk
- 1 fish or vegetable stock cube
- 100g (3½oz) frozen soya beans, or peas
- 150g sachet ready-to-wok noodles
- 1 head of pak choi, leaves separated
- Basil leaves and red chilli, for serving, optional
You can use 1 tbsp frozen Thai herbs instead of the paste.
- Heat a wok, or large pan, add the Thai paste and the prepared butternut squash and sweet potato, and stir-fry for 2 mins over a medium heat.
- Pour in the coconut milk and 2 canfuls of hot water, add the stock cube, bring to the boil and simmer for 15 mins until the vegetables are just tender.
- Add the soya beans or peas and then the noodles. Simmer for 2 mins.
- Pour boiling water over the pak choi in a bowl and leave for about 2 mins. Ladle the curry into bowls and add the pak choi. Top with fresh basil leaves and slices of red chilli, if you like.
Nutritional information per portion
- Calories 307(kcal)
- Fat 14.0g
- Saturates 9.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.