Coconut Red Curry Sauce and Noodles

• 1 tablespoon canola oil
• 1/2 cup stemmed and sliced shiitake mushrooms
• One 1-inch piece fresh ginger, grated
• 1 small shallot, finely diced
• 1 tablespoon red curry paste
• One 15-ounce can unsweetened coconut milk, stirred
• 1 cup napa cabbage, chiffonade
• 2 medium carrots, julienned
• 1/2 block extra-firm tofu, large dice
• 1/2 tablespoon honey
• 3 scallions, green parts only, sliced on a bias
• Juice of 1/2 fresh lime
• Chopped fresh cilantro, for garnish
• Kosher salt and freshly ground black pepper
• 1 pound fresh noodles, cooked al dente

1. Heat the oil in a small saucepan over medium heat.
2. Cook the mushrooms, ginger and shallots until soft, about 3 minutes.
3. Stir in the red curry paste and cook 1 minute.
4. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more.
5. Remove from the heat and stir in the honey, scallions, lime juice and cilantro.
6. Season with salt and pepper.
7. Let cool slightly, and then toss over the noodles.

canola oil, shiitake mushrooms, fresh ginger, shallot, red curry, coconut milk, cabbage, carrots, honey, scallions, fresh lime, fresh cilantro, kosher salt, noodles

Taken from www.foodnetwork.com/recipes/bobby-flay/coconut-red-curry-sauce-and-noodles-recipe.html (may not work)