Thai Chicken Green Curry with Vermicelli Noodles

Steps

1. a full kettle to the boil.
2. Pat chicken dry with paper towels and cut into 2-3cm-thick strips. Place in a medium bowl with Thai green curry paste and salt, and mix well to coat.
3. Heat a drizzle of oil in a wok (or medium fry-pan) on high heat. Stir-fry onion and carrot for 1-2 minutes, until starting to soften. Add marinated chicken to wok/pan and cook for a further 3-4 minutes, until chicken is browned and fragrant but not fully cooked through.
4. Add coconut milk and stock and reduce heat to medium. Bring to a simmer and cook for 5-6 minutes, until sauce begins to thicken and chicken is cooked through.
5. While sauce simmers, pour boiling water over noodles in a heat-proof bowl and use a fork to separate strands. Leave for 5 minutes then drain. Return to bowl and drizzle with a little oil to prevent sticking. Cut the noodles with scissors in a few places to make them easier to eat.
6. Once sauce has thickened slightly, add mustard choy, soy sauce and fish sauce. Stir through for 1-2 minutes, until veggies begin to wilt.
7. pile noodles into bowls and top with Thai chicken green curry. Sprinkle with spring onions and mung bean sprouts.