From Food and Wine Magazine
1 TBSP vegetable oil
1 TBSP Thai red curry paste
1 – 14 oz. can whole tomatoes, drained and chopped, juices reserved
¾ cup chicken stock low-sodium broth
¾ cup unsweetened coconut milk
2 TBSP light brown sugar
1 TBSP fresh lime juice
1 tsp Asian fish sauce
1 lb. bok choy, stems thinly sliced, leaves
6 oz. soba noodles
2 TBSP thinly sliced pickled ginger
1 TBSP toasted sesame seeds
½ cup roasted cashews
½ cup mung bean sprouts
1 scallion, thinly sliced
In a medium saucepan, heat the oil. Add the red curry paste and cook over moderately high heat, stirring until fragrant, about 30 seconds. Add the tomatoes and their juices and boil over moderately high heat until reduced to ¾ cup, about 4 minutes. Add the chicken stock, coconut milk and brown sugar; simmer, stirring occasionally until reduced to 1 ½ cups, about 7 minutes. Remove from heat and stir in the lime juice and fish sauce. *Sauce can be made up to 2 days in advance and stored in the fridge. Bring to room temperature before serving.
Bring a large pot of salted water to a boil. Add the bok choy stems and leaves to the boiling water and cook until crisp-tender, about 1 minute. Using a slotted spoon, transfer the bok choy to a colander and drain well.
Add the soba noodles to the boiling water and cook until al dente. Drain and rinse the soba noodles in a colander under cold water. Let stand fro 5 minutes, tossing occasionally until dry.
Transfer the soba to a large bowl. Add the ginger and sesame seeds, 1 cup of the red curry and bok choy; toss well. Drizzle with remaining sauce and garnish with the cashews, sprouts and scallions. Enjoy!