CHIANG MAI NOODLES WITH PORK

SERVES S 4 PREPARATION P TIME: 15 MINUTES COOKING TIME: 10 MINUTES

440g packet shelf-fresh Singapore noodles

¼ cup Thai red curry paste

½ tsp ground turmeric 400ml can light coconut milk

1½ cups chicken stock

2 tbsp lime juice

1 tbsp fish sauce

1 tbsp kecap manis 500g pork stir-fry strips

1 bunch snake beans, trimmed, cut into 4cm lengths

2 green onions, thinly sliced, plus extra shredded to serve

1 cup bean sprouts, trimmed

½ cup fresh coriander leaves

1 long red chilli, thinly sliced

METHOD

1. Heat noodles following the packet directions. Drain.

2. Meanwhile, heat wok over mediumhigh heat. Add curry paste and turmeric. Stir-fry for 2 minutes or until fragrant. Add coconut milk. Bring to the boil. Stir in stock, lime juice, fish sauce and kecap manis. Bring to the boil. Reduce heat to low. Add pork. Simmer for 2 minutes.

3. Add beans and onion to wok. Simmer for 2 to 3 minutes or until beans are tender and pork is cooked through.

4. Divide noodles, pork and beans among serving bowls. Ladle over broth. Serve topped with bean sprouts, coriander, chilli and extra onion. RECIPE: CATHIE LONNIE, SUPER FOOD IDEAS PICTURE: VANESSA LEVIS