Shanghai Noodles & Bok Choy in Red Curry Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a great vegetarian dish the or serve along side meat or seafood Ingredients:
8 ounces shanghai noodles (or udon noddles) |
1/3 cup cashews |
1 -2 tablespoon red curry paste |
2 teaspoons vegetable oil |
2 garlic cloves (minced) |
1 (19 ounce) can coconut milk |
1/2 water (omit if using lite coconut milk) |
1 lime (zested & juiced) |
1 tablespoon brown sugar |
1 tablespoon fish sauce (omit for vegetarian) |
2 bunches bok choy (chopped) |
1 cup carrot (julienned) |
8 basil leaves (fresh & torn) |
Directions:
1. Cook noodles as per package.
2. Toast cashews.
3. In pan add red curry paste, oil and garlic and saute for 2 minutes.
4. Stir in coconut milk, water if using, and carrots & simmer 5 minutes.
5. Add juice, zest, sugar, fish sauce if using and cook 5 minutes.
6. Add bok choy and simmer 2 minutes just until bok choy is still crispy.
7. Divide noodles into bowls.
8. Add coconut milk mixture.
9. Spoon sauce over noodles .
10. Garnish with basil and cashews.
11. Enjoy!
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