My F&W
quick save (...)

Soba Noodle Salad with Thai Red Curry Sauce

  • FAST

At the Farm at Cape Kidnappers, chef Dale Gartland makes his incredible Thai dressing with a bright-flavored blend of kaffir lime leaves, red chiles, shallots and coriander root; store-bought red Thai curry paste is a fine shortcut.

  1. 1 tablespoon vegetable oil
  2. 1 tablespoon red Thai curry paste
  3. One 14-ounce can whole tomatoes—drained and chopped, juices reserved
  4. 3/4 cup chicken stock or low-sodium broth
  5. 3/4 cup unsweetened coconut milk
  6. 2 tablespoons light brown sugar
  7. 1 tablespoon fresh lime juice
  8. 1 teaspoon Asian fish sauce
  9. 1 pound bok choy—stems thinly sliced, leaves coarsely chopped
  10. 6 ounces soba noodles
  11. 2 tablespoons thinly sliced pickled ginger
  12. 1 tablespoon toasted sesame seeds
  13. 1/2 cup roasted cashews
  14. 1/2 cup mung bean sprouts
  15. 1 scallion, thinly sliced
  1. Bring a large saucepan of salted water to a boil. In a medium saucepan, heat the vegetable 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 3/4 cup, about 4 minutes. Add the chicken stock, coconut milk and brown sugar and simmer over moderate heat, stirring occasionally, until reduced to 1 1/2 cups, about 7 minutes. Remove from the heat and stir in the lime juice and fish sauce.
  2. Line a plate with paper towels. 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 the paper towels and pat dry.
  3. Add the soba to the boiling water and cook, stirring occasionally, until al dente. Drain the soba and rinse in a colander under cold water. Let stand for 5 minutes, tossing occasionally, until dry.
  4. Transfer the soba to a large bowl. Add the pickled ginger, sesame seeds, 1 cup of the red curry sauce and all but 1/2 cup of the bok choy leaves and toss well. Arrange the soba salad in shallow bowls and drizzle with the remaining sauce. Garnish with the cashews, bean sprouts, scallion and the remaining bok choy and serve.
Make Ahead The red curry sauce can be refrigerated for up to 2 days. Bring to room temperature before serving.

Suggested Pairing

Many New Zealand white wines would pair well here, but one with some richness would be especially delicious, like a juicy Chardonnay or tropical-fruited Chenin Blanc.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.