Thai Green Curry Noodles with Sugar Snap Peas and Choy Sum

Peel and mince onion and ginger. Trim ends of choy sum and roughly chop. Cut lime into wedges. Pick coriander leaves and roughly chop, discarding stems. De-string snow peas, thinly slice 6 on an angle and leave the rest whole. Rinse and drain chickpeas. Boil a kettle.

Pat chickpeas dry with a paper towel and season with salt and lime zest. Heat a pan on medium high heat with enough oil to cover the base. Once the oil is hot add chickpeas and cook for 3-4 minutes. Remove chickpeas from the pan and set aside.

Place noodles in a bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Rinse and drain under warm water.

In the same pan that you cooked the chickpeas. Add onions and brown, about 2-3 minutes. Add curry paste and ginger, cook for about 30 seconds - 1 minute.

Add coconut milk, stock, 1/2 cup water and a squeeze of lime juice to taste. Reduce heat to a simmer, cook for 5-7 minutes. Add choy sum and whole snow peas, cook for 2 minutes or until veg is slightly tender. Season with salt to taste.

Divide noodles between bowls. Ladle hot green curry broth over noodles. Top with chickpeas. Garnish with coriander leaves, chilli flakes and sliced snow peas. Serve any remaining lime wedges on the side.

Peel and mince onion and ginger. Trim ends of choy sum and roughly chop. Cut lime into wedges. Pick coriander leaves and roughly chop, discarding stems. De-string snow peas, thinly slice 6 on an angle and leave the rest whole. Rinse and drain chickpeas. Boil a kettle.

Pat chickpeas dry with a paper towel and season with salt and lime zest. Heat a pan on medium high heat with enough oil to cover the base. Once the oil is hot add chickpeas and cook for 3-4 minutes. Remove chickpeas from the pan and set aside.

Place noodles in a bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Rinse and drain under warm water.

In the same pan that you cooked the chickpeas. Add onions and brown, about 2-3 minutes. Add curry paste and ginger, cook for about 30 seconds - 1 minute.

Add coconut milk, stock, 1/2 cup water and a squeeze of lime juice to taste. Reduce heat to a simmer, cook for 5-7 minutes. Add choy sum and whole snow peas, cook for 2 minutes or until veg is slightly tender. Season with salt to taste.

Divide noodles between bowls. Ladle hot green curry broth over noodles. Top with chickpeas. Garnish with coriander leaves, chilli flakes and sliced snow peas. Serve any remaining lime wedges on the side.

Peel and mince onion and ginger. Trim ends of choy sum and roughly chop. Cut lime into wedges. Pick coriander leaves and roughly chop, discarding stems. De-string snow peas, thinly slice 6 on an angle and leave the rest whole. Rinse and drain chickpeas. Boil a kettle.

Pat chickpeas dry with a paper towel and season with salt and lime zest. Heat a pan on medium high heat with enough oil to cover the base. Once the oil is hot add chickpeas and cook for 3-4 minutes. Remove chickpeas from the pan and set aside.

Place noodles in a bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Rinse and drain under warm water.

In the same pan that you cooked the chickpeas. Add onions and brown, about 2-3 minutes. Add curry paste and ginger, cook for about 30 seconds - 1 minute.

Add coconut milk, stock, 1/2 cup water and a squeeze of lime juice to taste. Reduce heat to a simmer, cook for 5-7 minutes. Add choy sum and whole snow peas, cook for 2 minutes or until veg is slightly tender. Season with salt to taste.

Divide noodles between bowls. Ladle hot green curry broth over noodles. Top with chickpeas. Garnish with coriander leaves, chilli flakes and sliced snow peas. Serve any remaining lime wedges on the side.

Peel and mince onion and ginger. Trim ends of choy sum and roughly chop. Cut lime into wedges. Pick coriander leaves and roughly chop, discarding stems. De-string snow peas, thinly slice 6 on an angle and leave the rest whole. Rinse and drain chickpeas. Boil a kettle.

Pat chickpeas dry with a paper towel and season with salt and lime zest. Heat a pan on medium high heat with enough oil to cover the base. Once the oil is hot add chickpeas and cook for 3-4 minutes. Remove chickpeas from the pan and set aside.

Place noodles in a bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Rinse and drain under warm water.

In the same pan that you cooked the chickpeas. Add onions and brown, about 2-3 minutes. Add curry paste and ginger, cook for about 30 seconds - 1 minute.

Add coconut milk, stock, 1/2 cup water and a squeeze of lime juice to taste. Reduce heat to a simmer, cook for 5-7 minutes. Add choy sum and whole snow peas, cook for 2 minutes or until veg is slightly tender. Season with salt to taste.

Divide noodles between bowls. Ladle hot green curry broth over noodles. Top with chickpeas. Garnish with coriander leaves, chilli flakes and sliced snow peas. Serve any remaining lime wedges on the side.

Peel and mince onion and ginger. Trim ends of choy sum and roughly chop. Cut lime into wedges. Pick coriander leaves and roughly chop, discarding stems. De-string snow peas, thinly slice 6 on an angle and leave the rest whole. Rinse and drain chickpeas. Boil a kettle.

Pat chickpeas dry with a paper towel and season with salt and lime zest. Heat a pan on medium high heat with enough oil to cover the base. Once the oil is hot add chickpeas and cook for 3-4 minutes. Remove chickpeas from the pan and set aside.

Place noodles in a bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Rinse and drain under warm water.

In the same pan that you cooked the chickpeas. Add onions and brown, about 2-3 minutes. Add curry paste and ginger, cook for about 30 seconds - 1 minute.

Add coconut milk, stock, 1/2 cup water and a squeeze of lime juice to taste. Reduce heat to a simmer, cook for 5-7 minutes. Add choy sum and whole snow peas, cook for 2 minutes or until veg is slightly tender. Season with salt to taste.

Divide noodles between bowls. Ladle hot green curry broth over noodles. Top with chickpeas. Garnish with coriander leaves, chilli flakes and sliced snow peas. Serve any remaining lime wedges on the side.

Peel and mince onion and ginger. Trim ends of choy sum and roughly chop. Cut lime into wedges. Pick coriander leaves and roughly chop, discarding stems. De-string snow peas, thinly slice 6 on an angle and leave the rest whole. Rinse and drain chickpeas. Boil a kettle.

Pat chickpeas dry with a paper towel and season with salt and lime zest. Heat a pan on medium high heat with enough oil to cover the base. Once the oil is hot add chickpeas and cook for 3-4 minutes. Remove chickpeas from the pan and set aside.

Place noodles in a bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Rinse and drain under warm water.

In the same pan that you cooked the chickpeas. Add onions and brown, about 2-3 minutes. Add curry paste and ginger, cook for about 30 seconds - 1 minute.

Add coconut milk, stock, 1/2 cup water and a squeeze of lime juice to taste. Reduce heat to a simmer, cook for 5-7 minutes. Add choy sum and whole snow peas, cook for 2 minutes or until veg is slightly tender. Season with salt to taste.

Divide noodles between bowls. Ladle hot green curry broth over noodles. Top with chickpeas. Garnish with coriander leaves, chilli flakes and sliced snow peas. Serve any remaining lime wedges on the side.