Serves: 4 
| Ingredients | Qty | Prep |
| Noodles | 4 cakes | wheat |
| Carrot | 3 large | julienne |
| Broccoli | 1 large | chopped |
| Asparagus | 1 cup | chopped |
| Onion | 1 large | chopped |
| Shallots | 2 medium | chopped |
| Ginger | 2-inch piece | minced |
| Purple cabbage | 1 cup | chopped |
| Broth | 1 cup | |
| Red curry paste | 2 tbsp | |
| Sambal Olek | 2 tbsp | |
| Coconut milk | (1) 14 oz can | |
| Soy sauce | 2 tbsp | |
| Sesame seeds | for garnish | |
| Limes | for garnish | |
| Salt | to taste | |
| Pepper | to taste |
Method:
- Fry ginger and shallots for a few minutes, then add red curry paste
- After about 3-4 minutes, add coconut milk, soy sauce, sambal olek and broth
- Simmer for 15 minutes
- Fry onions, carrots, broccoli and asparagus on high heat with little salt and pepper
- Combine with noodles an curry sauce, toss till well combined
- Garnish with purple cabbage, sesame seeds and lime juice
Notes:
Substitute mushrooms and peppers for broccoli and asparagus if you don't have any.
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