Shanghai Noodles & Bok Choy in Red Curry Sauce

This is a great vegetarian dish the or serve along side meat or seafood

• Ready In: 25 mins
• 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

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!