Recipe: Shanghai noodles in red curry sauce
Let the sweet, subtle spice of red curry Shanghai noodles satisfy your palate at lunch or dinner.
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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
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