Turban Chopsticks owner MEI-SANN YONG has this special stir-fry recipe for Life+Style readers.

Enjoy!

THAI GREEN NOODLE STIR-FRY
Preparation and cooking time: 20 minutes

Feeds: 3 to 4 hungry tummies

Ingredients:
1/2 jar Turban Chopsticks Thai Green Curry Paste
500g Hokkien or egg noodles
200g chicken, prawns, beef or tofu
200ml coconut milk
1 cup water or vegetable stock
2 cups of finely sliced seasonal vegetables (baby corn, red capsicum, mushrooms, carrot)
1/2 bunch of choy sum or bok choy (cut into 4cm-length pieces)
1 cup bean sprouts
1 tbsp of vegetable oil
coriander to garnish

splash fish sauce or soya sauce

How to whip it up:

Place a seasoned wok over high heat. Add vegetable oil to the hot wok.

Add meat, seafood or tofu into the wok and pan fry for 2-3 minutes until golden brown. Add seasonal vegetables and pan fry for 2-3 minutes.

Add Turban Chopsticks Thai Green Curry Paste, stock/water, coconut milk and noodles. Toss through the wok for 3-5 minutes, then add choy sum and bean sprouts. Toss for a further 2 minutes.

Serve immediately with a garnish of coriander leaves.

Enjoy this tasty, wholesome noodle stir fry, with hints of lemongrass and kaffir lime leaves for a tangy twist.

For more information visit www.turbanchopsticks.com.au.