Golden Curry Noodle Bowls

Ingredients: The ingredient amounts are for two portions.

• Olive Oil 1 tsp
• Ginger 1 tbsp, grated
• Garlic 3 cloves
• Yellow Curry Paste 1 tbsp
• Lean Beef Mince 200g or 7oz
• Cumin Seeds 1 tsp
• Salt pinch
• Black Pepper twist
• Pak Choi 50g or 1.7oz
• Spring Onion 2
• Chilli Crunch 1 tsp (optional)
• Sesame Seeds 1 tsp (optional)
• Tomato Puree 1 tbsp
• Coconut Milk 200ml or 6.7fl oz,light
• Chicken Stock 200ml or 6.7fl oz
• Medium Egg Noodles 2 nests

Instructions:

Heat 1 tsp olive oil in a large pot over medium heat. Add the ginger, garlic, and
curry paste. Fry for 30 seconds until aromatic. Stir in the tomato paste and cook for
another 30 seconds.

Pour in the coconut milk and chicken stock. Stir well, bring to a boil, then reduce to
a simmer. Let it bubble gently for 10 minutes.

Meanwhile, place a frying pan over medium-high heat. Add the beef and break it
up with a spoon. Add cumin seeds and let the beef cook undisturbed at times to
encourage crisping. Cook for 10–15 minutes until browned and crispy. Season with
salt and pepper.

Add the egg noodles directly into the simmering curry broth. Cover and cook
according to package instructions (usually 3–4 minutes), stirring occasionally to
loosen.

Microwave the sliced pak choi with a splash of water for 2 minutes, then drain.
Divide the noodles and curry broth between two bowls. Top with crispy beef, pak
choi, sliced scallions, and a drizzle of chilli oil and sesame seeds if using.