INGREDIENTS
12 oz
chow mein noodles or spaghetti (I used buckwheat soba noodles)
1 1/2 tbsp
red curry paste
2 14 ounce cans
coconut milk
1/2 cup
faux chicken broth
2 tsp
grated ginger
kosher salt
4 oz
sugar snap peas, cut in half
4 oz
shiitake mushrooms, sliced
1
package firm tofu
1 cup
fresh cilantro leaves