200g diced beef filet
2 packets of fresh noodles
1 tablespoon coconut oil or vegetable oil
2-3 garlic cloves, minced
1 tbsp ginger, chopped
½ red onion, finely chopped
2 tbsp lemongrass – outer leaves removed and ends trimmed off, then remaining white part chopped (optional)
1 cup mushrooms, sliced
3 tbsp green curry paste
2 kaffir lime leaves
1 tsp fish sauce
2 red chillies, chopped
3 spring onions, chopped
½ bunch coriander, chopped
1 cup bean shoots
¼ cup coconut cream
Cook the noodles in a pot of salted boiling water until tender.
In a hot pan, add the beef with a little salt, then add the coconut oil and brown a little. Stir and then add the onion, garlic and lemongrass and kaffir lime leaves. Add the chillies, chilli flakes, mushrooms and ginger to the pan.
Stir through the green curry paste, spring onion whites and fish sauce.
Using a pair of tongs, add the noodles to the pan with a little of the water it was cooked in.
Add a handful of bean shoots, coriander and lime juice and plate up the dish.
Pour some coconut cream over the top and serve.