Red Curry Peanut Noodles | Simple Home Edit

Ingredients

• 1 tbsp olive oil
• 500 g (1 lb 2 oz) minced (ground) pork or chicken
• 2 cups (150 g) shredded cabbage (see note 1 for substitutions)
• 1 tbsp mild curry powder
• 1 tbsp freshly minced garlic
• 1 tbsp red curry paste
• 1 tsp dark soy sauce
• 1½ cups (360 ml) chicken stock
• 200 g (7 oz) thin egg noodles (or 2 x noodle cakes)
• 1½ cups (375 ml) coconut milk
• 2 tbsp natural peanut butter
• 2 tbsp fresh lime juice (or 2 tbsp apple cider vinegar or rice wine vinegar)
• 2 tbsp crushed peanuts
• ½ cup (15 g) fresh coriander (cilantro) leaves, picked
• Sliced fresh chilli (optional)
• Extra lime wedges