Malaysian Curry Mee with Tofu Puffs

Ingredients

• 4 ounces rice noodles
• 4 ounces chicken breast, thinly sliced
• 1 tablespoon neutral oil
• 1 tablespoon red curry paste
• 1 cup coconut milk
• 1 1/2 cups chicken stock
• 4 tofu puffs, halved
• 1 cup bean sprouts
• 1 cup bok choy, chopped
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 tablespoon lime juice
• sambal, to serve

Steps

1. Soak or cook rice noodles according to package directions and divide them between two bowls.
2. Heat oil in a saucepan. Fry curry paste for 30 seconds, then add coconut milk and stock and bring to a gentle simmer.
3. Add chicken and cook for 5 minutes until it reaches 165°F. Add tofu puffs, bok choy, fish sauce, and sugar.
4. Simmer 3 minutes until the greens are tender and tofu puffs are hot. Stir in lime juice.
5. Ladle curry over noodles and top with bean sprouts and sambal.

Allergen note: Contains soy, fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.