Add sesame oil to a wok or frying pan and put on a low heat. Add the chopped oyster mushrooms and cook for 5 minutes.
Add bok choy and beansprouts followed by Bay’s Kitchen
Thai Green Curry Stir-in Sauce and cook for a further 5 minutes.
Meanwhile toast the cashew nuts in the oven at 180°C / 160°C fan for 5 minutes.
Cook rice noodles as per the packet instructions.
Add cooked noodles to the pan, take off the hea and add coriander, lime and season to taste.
Sprinkle over chopped cashew nuts to serve.