Malaysian Red Curry Noodles
Ingredients
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon neutral oil
- 1 shallot, peeled and sliced
- ¾ cup grated carrots
- 1–2 tablespoons spicy Malaysian red curry paste
- ½ cup water or a 7-ounce can coconut cream
- 12 ounces dry noodles such as rice, udon, soba, or ramen
- 4 eggs
- Microgreens, sliced scallions, or minced cilantro, for serving
- Black sesame seeds, for serving
- Salt and pepper to taste
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