Recipe: Thai Curried Noodles

Ingredients:

1/2 cup of Vegetable Oil
1 tablespoon of Diced Ginger
1 tablespoon of Diced Garlic
1 Diced Medium - Large Shallot
2-4 tablespoons Red Curry Paste
2 cans of Coconut Milk (we like reduced fat)
1 cup of mixed baby bell peppers, cut into thin 1/2"-1" strips
1/2 pack of tofu, cubed
2 cups of Baby Spinach
1 pack Stir Fry Noodles, cooked according to instructions
Fresh cilantro and mint, to taste
1 Lime

Heat the oil in a wok or large frying, and add the diced shallots, ginger, and garlic.

Cook until the shallots have softened, then add the red curry paste and coconut milk, stirring until paste is well blended.  Heat to and allow to simmer for thirty minutes.

Add the bell peppers and tofu, simmer for an additional five minutes.

Stir in the noodles and spinach until covered in the curried coconut sauce, and well mixed with the peppers and tofu.

Top with lime juice with fresh herbs to serve.