Thai Green Bok Choy, Bean Sprouts & Oyster Mushroom Curry with Rice Noodles

5mins Prep time

10mins Cook time

2 Serves

You'll need:

Thai Green Curry Stir-in Sauce

£4.30

1 Jar of Bay’s Kitchen Thai Green Curry Stir-in Sauce
200g Rice noodles
2 Bok choy heads (150g max to be Low FODMAP)
100g Beansprouts
100g Oyster mushrooms
30ml Sesame oil
15g Coriander
15g Activated cashew nuts*
1 Lime
Soy sauce or salt to taste

Nutrition (per serve):

Kcal – 554
Fat – 36g
of which saturates – 13g
Carbohydrates – 42g
of which sugars – 6.8g
Fibre – 7.1g
Protein – 12g
Salt – 1.1g

Step #1

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.

Step #2

Add bok choy and beansprouts followed by Bay’s Kitchen

Step #3

Thai Green Curry Stir-in Sauce and cook for a further 5 minutes.

Step #4

Meanwhile toast the cashew nuts in the oven at 180°C / 160°C fan for 5 minutes.

Step #5

Cook rice noodles as per the packet instructions.

Step #6

Add cooked noodles to the pan, take off the hea and add coriander, lime and season to taste.

Step #7

Sprinkle over chopped cashew nuts to serve.

Stir, Simmer & Serve

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