This is a super quick weeknight meal!
Start by browning 1/4 of a red onion with 2 cloves of minced garlic and a good pinch of fresh minced ginger. Add the meat from 2 lean sausages ( I used garlic buffalo, but you could use anything even firm tofu would be great) Add 1/2 can bamboo shoots cut into thin ribbons. Season with S+P, a dash of chili oil and 2 tbsp Thai green curry paste. Add and simmer with 1 can coconut milk and the juice of 1 lime along with a dash of rice vinegar and a tbsp of cane sugar. In a separate pot boil 1 package of rice noodles. Cut 1 large baby bock choy into ribbons along with a 3” piece of cucumber cut into small ribbons. When the noodles are ready toss the bok choy and cucumber with the noodles and mix everything together with the curry, dress each serving with fresh cilantro and an extra squeeze of lime juice!