Heat oil in saucepan and cook mushrooms, ginger, shallot until soft. Stir in red curry paste and cook 1 minute. Whisk in the coconut milk and then add cabbage and carrots. Cook 5 more minutes. Remove from heat and stir in honey, scallions and juice from lime. Season with salt and pepper. Toss over noodles.
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|Serving Size: 1 Serving (332g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 316 (42%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 95.3mg||29 %|
|Sodium 66.3mg||2 %|
|Potassium 733.3mg||19 %|
|Total Carbohydrate 92.9g||27 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 86.6g|
|Protein 19.4g||28 %|
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Calories per serving: 745
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