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Recipe courtesy of Bobby Flay

Show: Worst Cooks in America

Episode: Going Global

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Total:: 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
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.

My Private Notes

Name: Coconut Red Curry Sauce and Noodles
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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; Kosher salt and freshly ground black pepper; 1 pound fresh noodles, cooked al dente