Coconut Red Curry Sauce and Noodles

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon canola oil
  • 1/2 cup stemmed and sliced shiitake mushrooms
  • One 1-inch piece fresh ginger, grated
  • 1 small shallot, finely diced
  • 1 tablespoon red curry paste
  • One 15-ounce can unsweetened coconut milk, stirred
  • 1 cup napa cabbage, chiffonade
  • 2 medium carrots, julienned
  • 1/2 block extra-firm tofu, large dice
  • 1/2 tablespoon honey
  • 3 scallions, green parts only, sliced on a bias
  • Juice of 1/2 fresh lime
  • Chopped fresh cilantro, for garnish
  • Kosher salt and freshly ground black pepper
  • 1 pound fresh noodles, cooked al dente
Directions

Heat the oil in a small saucepan over medium heat. Cook the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.


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