Shanghai Noodles & Bok Choy in Red Curry Sauce
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
2-4
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
- Cook noodles as per package.
- Toast cashews.
- In pan add red curry paste, oil and garlic and saute for 2 minutes.
- Stir in coconut milk, water if using, and carrots & simmer 5 minutes.
- Add juice, zest, sugar, fish sauce if using and cook 5 minutes.
- Add bok choy and simmer 2 minutes just until bok choy is still crispy.
- Divide noodles into bowls.
- Add coconut milk mixture.
- Spoon sauce over noodles .
- Garnish with basil and cashews.
- Enjoy!
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RECIPE SUBMITTED BY
<p><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg" alt="" />I Was Adopted banner: <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket" /> <br />Hi My Name is Emmy Lu and I am a Tibetan Terrier. Oh and we just got a puppy who is also a Tibetan Terrier. She is a pain....but of coarse I am still The Queen around here. <br /> <br />My Sister Maddy & I and yes our Mom & Dad live in Huntsville, Ontario, Canada six months of the year and Naples, Florida the rest of the year. <br />My Mom loves to cook and she is constantly on the internet looking for ideas and also has a library of cookbooks. Oh and by the way my Mom cooks us all our <br />meals and also our doggie treats. <br />As we are all in summer mode year round. Our favorite cookbook right now is "Best Summer Weekends" by Jane Rodmell.</p>