Ingredients

• 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

Instructions

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