Thai Green Curry Noodle Soup With Edamame And Mung Bean Fettuccine
11 ingredients
3 steps
Ingredients
- 1 tablespoon oil
- 1 onion halved lengthwise then sliced
- 1 red pepper sliced
- 1 yellow pepper sliced
- 4 3/4 tablespoons baby corn cut into chunks
- 3 mushrooms medium, sliced
- 3 spring onions sliced
- 8 ounces edamame Explore Cuisine, and Mung Bean Fettuccine
- 3 1/8 cups vegetable stock
- black pepper
- spring onions
Directions
-
1Heat the oil in a large wok, and add the onion, red and yellow peppers, baby corn, and mushrooms. Stir fry over a medium-high heat for a few minutes, until nearly tender. Then add the curry paste, and cook for 2 more minutes.
-
2Meanwhile, boil the bean pasta for around 6-7 minutes, until cooked al dente. Drain the pasta, and add it to the wok with the vegetables and curry paste.
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3Mix everything well, and add the vegetable stock. Season to taste (you probably won't need extra salt unless you used low sodium stock). Bring to a boil, and serve topped with more spring onions and some fresh coriander (cilantro).
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