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Ingredients
  • 100g vermicelli noodles
  • olive oil spray
  • 1 large onion, thinly sliced
  • 2 tablespoons red curry paste
  • 400g chicken breast fillets, sliced
  • 2 cups reduced-salt chicken stock
  • 165ml can reduced-fat coconut milk
  • 2 kaffir lime leaves
  • 3cm piece ginger, peeled, thinly sliced
  • 1 large carrot, peeled, thinly sliced diagonally
  • 2 bunches baby bok choy, trimmed; leaves separated, reserved
  • 150g snow peas, trimmed, halved
  • lime juice, to taste
  • 1 ½ cups bean sprouts
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