Created by ImPat on July 4, 2018
Step 1: 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.
Step 2: 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.
Step 3: Meanwhile, cook the noodles following packet directions or until tender and then drain well.
Step 4: Dish noodles and top with vegetables and mussels and pour the broth over the top and serve.
Step 5: ALTERNATIVE - replace the baby bok choy with 1/2 bunch shredded English spinach, if you desire.