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Coconut Red Curry Sauce and Noodles

Coconut Red Curry Sauce and Noodles
PREP TIME
10 min
COOK TIME
10 min
YIELDS
4 servings

This zesty vegetarian dish makes for a colourful addition to your dinner table (oh, and it tastes great too!).

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Ingredients

1
Tbsp canola oil
½
cup stemmed and sliced shiitake mushrooms
1
(1-inch) piece fresh ginger, grated
1
small shallot, finely diced
1
Tbsp red curry paste
1
can unsweetened coconut milk, stirred
1
cup napa cabbage, chiffonade
2
medium carrots, julienned
½
block extra-firm tofu, large dice
½
Tbsp honey
3
scallions, green parts only sliced on bias
Juice of ½ fresh lime
Chopped fresh cilantro, for garnish
Kosher salt and freshly ground black pepper
1
lb(s) fresh noodles, cooked al dente
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Directions

Step 1

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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