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Quick Vietnamese Curry Noodles February 8, 2012

This is a really tasty one. I took it from Weight Watchers The Complete Kitchen Cookbook. I didn’t have Thai curry paste so I used korma paste, it sounds a bit weird but it actually worked quite well. Give it a whirl. I finished off writing the recipe below and realised that I never tell you how long the recipe takes. You see with me I just do it and then realise half way through that it takes 3 hours and it’s already 10 o’clock at night 🙂 So I have taken a mental note and I will add the times in any new recipes.

This one takes 15 minutes in total.

19 propoints value per value

10 propoints per serving

Serves 2

Ingredients

Calorie controlled cooking spray

3 shallots, sliced

1 level teaspoon red Thai curry paste

1 teaspoon medium curry powder

200ml reduced fat coconut milk

1 teaspoon soft light brown sugar

200ml vegetable stock

100g sugar snap peas, halved

150g sachet pre-cooked rice noodles

75g beansprouts, rinsed

150g cooked lean roast beef, shredded

a squeeze of lime juice

2 tablespoons chopped fresh coriander, to serve

 

Method

1. Spray a medium non stick frying pan with the cooking spray and cook the shallots for 2 minutes. Add the curry paste and powder and fry for 1 minute, stirring, to bring out the spice flavours. Pour in the coconut milk which will bubble and thicken slightly.

2. Next add the sugar, stock and sugar snap peas. Cook for 3 minutes then sprinkle in the rice noodle, separating them with your fingers as you do. Mix the beansprouts and roast beef then heat through for 2-3 minutes until piping hot.

3. Stir in the lime juice to taste and serve scattered with coriander.

 

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