Spicy Red Curry Coconut Noodles

Bring a large pot of salted water to a boil for the udon noodles. Peel the carrots, and continue to peel lengthwise to create “noodles.” Peel and thinly slice the shallot(s). Chop the unpeeled ginger into large pieces. Peel and thinly slice the garlic. Trim and thinly slice the baby bok choy.

Heat 1 tsp (2 tsp) vegetable oil in a medium saucepan over medium heat. Add the sliced shallot, chopped ginger, and sliced garlic. Cook until the ginger and garlic are slightly toasted, 1 to 2 minutes. Add the red curry paste, coconut milk, turbinado sugar, and ½ cup (1 cup) water. Bring broth to a boil, reduce heat to low, and simmer until it’s time to serve.

Once the water is boiling, add the udon noodles and cook until al dente, 8 to 10 minutes.

Pick the mint leaves. Halve and juice the lime(s). Remove ginger from the broth and add the sliced bok choy. Add ½ tsp (1 tsp) salt and let broth continue to simmer for about 1 minute. Remove the saucepan from heat and add the lime juice.

Divide udon noodles and carrot “noodles” between bowls and top with spicy red curry coconut broth. Sprinkle with mint leaves. Enjoy!