- Shanghai Noodles with Bok Choy in Red Curry Sauce

SHANGHAI NOODLES WITH BABY BOK CHOY IN RED CURRY SAUCE
(WARNING: SPICY)

Serves 4

8 oz Shanghai noodles (about 1 lb cooked)
1/3 c whole cashews
1 to 2 T Thai red curry paste
2 tsp peanut or vegetable oil
2 cloves garlic, finely minced
1 400 ml can unsweetened coconut milk, shaken
½ c water
Zest and juice of 1 lime
1 T brown sugar
1 T fish sauce
3 baby bok choy, quartered lengthwise and washed thoroughly
1 c julienned carrots
4 small basil leaves and sprouts for garnish

Bring a pot of water to boil over high heat. Cook noodles according to package directions. Drain, rinse and set aside.

Place the cashews in a dry skillet over medium heat and stir until golden and toasted, about 4 to 5 minutes; remove from pan and roughly chop; set aside. Return skillet to medium heat, add curry paste, oil and garlic and cook, stirring often, until garlic is soft and mixture is fragrant, about 2 minutes. Stir in coconut milk and water, reduce heat and simmer 5 minutes. Add lime zest and juice, sugar and fish sauce and continue to cook another 5 minutes. Place bok choy in curry mixture and cover pan. Cook until bok choy is crisp-tender, about 1½ minutes.

Divide noodles among 4 bowls. Top with bok choy and carrots, Spoon curry sauce over noodles and garnish with toasted cashers, basil and sprouts.

Notes:

1. This was a very tasty dish but spicy (and I only used 1 T of red curry paste)!