Recipe Reveal | The Noodle Bowl

We're back with our favourite series... Recipe Reveal! This week, we are opening the pages to The Noodle Bowl by Louise Pickford. Discover over 70 delectable Asian-inspired noodle recipes from around the globe, with the most incredible imagery from Ian Wallace.

As the weather is getting colder and the days darker we wanted to bring you a dish sure to warm you and your soul. Below is an easy to follow recipe for Chiang Mai Noodle Curry.

Image of Chiang Mai recipe from cookbook

Discover the vibrant tastes of Asia with these authentic, versatile and fun-to-eat recipes for one-bowl noodle dishes. From salads and soups to stir-fries and more, this exciting cuisine will show you how to bring rice, soba, wheat, egg and udon noodles to life.

- Louise Pickford

Chiang Mai Noodle Curry by The Noodle Bowl

Serves 4


2 red Asian shallots (see

page 16), chopped

1 garlic clove, roughly chopped

1 cm/½ in. fresh turmeric (or ½ teaspoon ground)

A pinch of salt

1 tablespoon Thai red curry paste

100 ml/⅓ cup coconut cream

2 tablespoons grated palm sugar 

1 tablespoon fish sauce

2 teaspoons dark soy sauce

600 ml (2½ cups) Chicken stock

4 makrut lime leaves, pounded

250 g (1 cup) thinly sliced beef fillet

2 tablespoons chopped fresh coriander

500g (4 cups) fresh egg noodles

vegetable oil, for deep frying

To Serve

Spring onions/scallions

Deep-fried shallots

1 lime, cut into wedges


Put the shallots, garlic, turmeric and salt in a pestle and mortar and pound until fairly smooth. Stir in the red curry paste.

Add the coconut cream to a wok set over a medium heat and cook for about 3 minutes until the cream bubbles and splits; Stir in curry paste mixture and continue to cook for a further 2 minutes. 

Stir in the palm sugar, fish sauce and

soy sauce, and bring to a boil. Add the chicken stock and lime leaves and simmer gently for 15 minutes.

Meanwhile, pour vegetable oil into a wok or large saucepan to reach about 5 cm, up the side of the pan and set over a medium heat. 

Test the temperature of the pan by dropping a cube of bread into the hot oil - it should

crisp within 3o seconds. Carefully add 50g / 1/3 cup of the noodles and deep fry (be careful as the oil will spit) until crisp. Drain on paper towels and set aside to garnish.

Cook the remaining noodles by plunging them into a large saucepan of boiling water. Return to the boil and cook for 2-3 minutes until al dente. Drain well and divide between warmed bowls.

Stir the beef and coriander into the wok with the curry mixture and immediately remove the pan from the heat.

Spoon the curried beef and sauce over the noodles and serve with the

deep-fried noodles, spring onions/scallions, deep-fried shallots and lime wedges.

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