Method
- Heat oil in a large pot and cook onion until soft.
- Add curry powder and cook briefly.
- Add tomato sauce, stock cube, water, mussels and carrots.
- Cover and cook until mussels have opened.
- Stir in the stems of bok choy and noodles, pushing the noodles to the bottom of the pot.
- Cover and cook for 5 minutes or until vegetables are tender.
- Add the bok choy leaves. Cover and cook for a further 1 minute.
- Remove from heat, pour over lemon juice and serve.
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