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  1. Soak the noodles in boiling water for 10 minutes. Loosen with fork, drain well and set aside.
  2. For the chicken meatballs, mix together the mince, chilli flakes, chilli powder, spring onions, cilantro, salt and bread until well combined.
  3. Roll out your balls then and place on an oiled baking tray lined with parchment paper. Refrigerate for 10 minutes and then bake in the pre-heated oven for 12 minutes until almost cooked through.
  4. Then, whisk together the yellow curry paste with coconut milk and chicken stock, bringing it to a simmer.
  5. Stirring constantly, add in salt, sliced red chillies, chilli powder, sugar and lastly finishing it off with the fish sauce.
  6. Add the meatballs and baby corn to the mix and let cook for 10 more minutes, adding the snow peas just about 2 minutes before the time’s up.
  7. To serve, divide the noodles between 2 big bowls and spoon over the curried soup.
  8. Top with the bean sprouts and red chilli flakes.
  9. Serve with lime wedges on the side and garnish with cilantro if you want to be fancy.
  10. Enjoy!