Prep time 15 min
Cook time 10 min
Serves 4
Nutritional information per serving
Weight 4 g
Calories 397 cal
Total Fat 20 g
Saturated Fat 8 g
Carbs 34 g
Fibre 8 g
Protein 17 g


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  1. cook noodles in a large saucepan of boiling water for 2 minutes or until just tender. drain well. divide among 4 large serving bowls.
  2. heat a large wok over high heat. add curry paste and tofu and cook for 2 minutes. add stock, MAGGI fish sauce and coconut milk and bring to a simmer. add carrot, mushrooms and beans and cook for 2 minutes. add bok choy and cook for a further 1 minute, or until just tender. remove from heat and stir in sugar.
  3. divide the vegetables among the 4 serving bowls. pour over the liquid evenly. top with bean sprouts and coriander. serve with lime wedges.

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