Thai Green Curry Noodle Soup With Edamame And Mung Bean Fettuccine

• 1 tablespoon oil
• 1 onion halved lengthwise then sliced
• 1 red pepper sliced
• 1 yellow pepper sliced
• 4 3/4 tablespoons baby corn cut into chunks
• 3 mushrooms medium, sliced
• 3 spring onions sliced
• 8 ounces edamame Explore Cuisine, and Mung Bean Fettuccine
• 3 1/8 cups vegetable stock
• black pepper
• spring onions

1. Heat the oil in a large wok, and add the onion, red and yellow peppers, baby corn, and mushrooms. Stir fry over a medium-high heat for a few minutes, until nearly tender. Then add the curry paste, and cook for 2 more minutes.
2. Meanwhile, boil the bean pasta for around 6-7 minutes, until cooked al dente. Drain the pasta, and add it to the wok with the vegetables and curry paste.
3. Mix everything well, and add the vegetable stock. Season to taste (you probably won't need extra salt unless you used low sodium stock). Bring to a boil, and serve topped with more spring onions and some fresh coriander (cilantro).

oil, onion, red pepper, yellow pepper, baby corn, mushrooms, onions, edamame explore cuisine, vegetable stock, black pepper, spring onions

Taken from www.yummly.com/recipe/THAI-GREEN-CURRY-NOODLE-SOUP-WITH-EDAMAME-AND-MUNG-BEAN-FETTUCCINE-1842109 (may not work)