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

• 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

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.

2. Add bok choy and beansprouts followed by Bay’s Kitchen

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

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

5. Cook rice noodles as per the packet instructions.

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

7. Sprinkle over chopped cashew nuts to serve.