Shanghai Noodles & Bok Choy In Red Curry Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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)

Recipe

• 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!