Ingredients

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

Directions

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

2 Meanwhile, place the cashews in a dry skillet over medium heat and stir until golden and toasted, about 4 to 5 minutes; remove from pan, roughly chop and set aside.

3 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 1-½ minutes.

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

Note: Shanghai noodles are a thick wheat noodle and can be found at specialty grocers and Asian markets. Japanese udon noodles or linguine can be substituted.

Makes 4 servings.