Bangkok Curry Noodles

Serves: 4  
Noodles 4 cakeswheat
Carrot3 largejulienne
Broccoli1 largechopped
Asparagus1 cupchopped
Onion1 largechopped
Shallots2 mediumchopped
Ginger2-inch pieceminced
Purple cabbage1 cupchopped
Broth1 cup
Red curry paste2 tbsp
Sambal Olek2 tbsp
Coconut milk(1) 14 oz can
Soy sauce2 tbsp
Sesame seedsfor garnish
Limes for garnish
Saltto taste
Pepperto taste
  • 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
Substitute mushrooms and peppers for broccoli and asparagus if you don't have any.