Ingredients :

• 3 lb mussels, scrubbed and de-bearded
• 1 tbsp peanut oil
• 1 garlic clove chopped
• 2 large red chilies, seeded and chopped
• ½ tbsp chopped ginger
• 2 green onions, sliced diagonally
• 4 kaffir lime leaves, stem removed and shredded
• ½ cup chicken stock
• 1 tbsp black bean sauce
• 1 tbsp lime juice
• 1 cup light coconut milk
• 4 cakes instant noodles
• 1 large red chili, seeded and cut into strips

Preparation and Cooking Instructions :

1. Heat a large wok or wide flat saucepan, add the oil and sauté garlic, chili, ginger, green onion and most of the kaffir lime leaves for 1 minutes until aromatic.
2. Over a high heat stir in chicken stock, black bean sauce and lime juice.
3. Add the mussels, toss to combine then cook covered for 2 to 4 minutes, or until the mussels open, discarding any unopened mussels.
4. Reduce heat and stir in coconut milk.
5. Gently toss mussels in broth for 1-2 minutes.
6. Cook noodles according to instructions on the packet.
7. Serve mussels and broth on hot noodles, scattered with remaining kaffir lime leaves and red chili strips.

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