Red curry with coconut milk, tofu and noodles

Ingredients:

• 250 g tofu, cut into large cubes
• 450 g noodles, cooked al dente
• 1 tbsp. l. canola oil
• 0.5 cups chopped shiitake mushrooms
• 2-cm piece of fresh ginger, grated
• 1 small shallot, chopped
• 1 tbsp. red curry paste
• 425 gr. coconut milk
• 1 cup Chinese cabbage, cut into strips
• 2 medium carrots, cut into strips
• 0.5 tbsp honey
• 3 green onions, chopped
• Juice of half a fresh lime
• Chopped fresh cilantro, for garnish

Preparation:

1. Heat oil in a small saucepan over medium heat. Saute the mushrooms, ginger, and shallots until softened, about 3 minutes. Add the red curry paste and cook for 1 minute.
   
   Stir in the coconut milk, then add the cabbage, carrots, and tofu and simmer for another 5 minutes. Remove from heat and stir in the honey, green onions, lime juice, and cilantro. Season with salt and pepper. Cool slightly, then spoon onto the noodles.