3 chestnut mushrooms, sliced and either lightly fried or raw
2 tbsp. fresh coriander, roughly torn
¼ lime, cut into wedges
Mix together Lucy Bee Creamed Coconut and Thai red curry paste in a small bowl or jar and decant into two containers of your choice – we used two empty Lucy Bee Coconut Oil jars.
Add the sauce with the noodles, sweetcorn, spinach, edamame beans and mushrooms. Top with fresh coriander and lime wedges - you can even squeeze a wedge in before closing if you want a tarter flavour.
Close the container/jar and keep in the fridge until ready to use.
When ready to eat, take out of the fridge - it is advised to allow the jar to reach room temperature if possible, if it’s straight from the fridge, add a little room-temperature water to the jar first. Remove the lime wedge. Boil the kettle and SLOWLY pour hot water into the jar – about half way up and enough to cover the noodles, for a sauce consistency. Add more if you prefer a soup-like consistency. Close the lid, allow to stew for 5-10 minutes and shake up the jar to mix the flavours. Serve with a squeeze of lime juice added.