Recipe: Shanghai noodles in red curry sauce | Style at Home

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