Coconut Red Curry Sauce and Noodles

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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 

Kosher salt and freshly ground black pepper

1 pound fresh noodles, cooked al dente