Coconut Red Curry Sauce and Noodles

Ingredients

• 1 tablespoon canola oil 
• 2 medium carrots julienned
• 0.5  block extra-firm tofu 
• 4 servings cilantro leaves fresh chopped for garnish
• 1 piece ginger fresh grated
• 0.5 tablespoon honey 
• 0.5  juice of lime fresh
• 4 servings kosher salt and pepper black freshly ground
• 1 cup napa cabbage 
• 1 pound noodles fresh cooked
• 1 tablespoon curry paste red
• 3  scallions green sliced
• 1 small shallots diced finely
• 0.5 cup mushroom caps stemmed sliced
• 15 ounce coconut milk unsweetened canned

Equipment

• sauce pan
• whisk

Directions

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.
2. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more.
3. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper.
4. Let cool slightly, and then toss over the noodles.