Ingredients

• Salt
• 9 ounces Chinese egg noodles or spaghetti
• 1 (13-ounce) can unsweetened coconut milk
• 1/4 cup red curry paste
• 1/2 pound andouille sausage, thinly sliced
• 2 tablespoons vegetable oil
• 1/2 red onion, chopped
• 2 tablespoons plus 1 teaspoon peeled and grated fresh ginger
• 1 bulb garlic (10 to 12 cloves), chopped
• 1 carrot, thinly sliced on bias
• 1 red bell pepper, cut into julienne strips
• 1 yellow or orange bell pepper, cut into julienne strips
• 1 pound bok choy, chopped
• 5 ounces blue-crab meat
• 1/4 pound bean sprouts

Directions

1. Bring salted water to a boil; cook noodles al dente. Set aside.

2. Bring coconut milk to a boil in a small pot; whisk in curry paste. Remove from heat and set aside.

3. Heat a wok or deep saute pan over medium-high heat; saute sausage until it begins to brown. Add oil, onion, ginger, garlic, carrot, bell peppers and bok choy. Saute 2 minutes; add crab, bean sprouts and curry mixture, and bring to a boil. Add pasta; simmer 2 minutes more.

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