Image: Edward Pond | Stylists: Claire Stubbs and Lara McGraw
Let the sweet, subtle spice of red curry Shanghai noodles satisfy your palate at lunch or dinner.
- 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
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.