July 04, 2018
Dinner, Main Dish, Shellfish,
Mussels, Vegetables, Celery, Carrot, Thai, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, Diabetic, Gluten-Free, No Eggs, Non-Dairy more
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"From Australian Better Homes and Gardens Diabetic Living September/October 2017."
Heat the oil in a large non-stick wok over medium and add the leek, celery and carrot and cook, stirring occasionally, for 6 to 7 minutes or until vegetable soften and then add curry paste and cook, stirring, for 1 minute.
Mix evaporated ilk with the cornflour in a jug and pour into wok with the water and bring to a simmer and then add mussels, cover and cook for 6 to 7 minutes, adding bok choy for last 2 minutes or cooking.
Meanwhile, cook the noodles following packet directions or until tender and then drain well.
Dish noodles and top with vegetables and mussels and pour the broth over the top and serve.
ALTERNATIVE - replace the baby bok choy with 1/2 bunch shredded English spinach, if you desire.
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