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1
Bring a large saucepan of salted water to a boil.
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2
In a medium saucepan, heat the vegetable oil.
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3
Add the red curry paste and cook over moderately high heat, stirring, until fragrant, about 30 seconds.
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4
Add the tomatoes and their juices and boil over moderately high heat until reduced to 3/4 cup, about 4 minutes.
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5
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.
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6
Remove from the heat and stir in the lime juice and fish sauce.
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7
Line a plate with paper towels.
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8
Add the bok choy stems and leaves to the boiling water and cook until crisp-tender, about 1 minute.
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9
Using a slotted spoon, transfer the bok choy to the paper towels and pat dry.
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10
Add the soba to the boiling water and cook, stirring occasionally, until al dente.
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11
Drain the soba and rinse in a colander under cold water.
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12
Let stand for 5 minutes, tossing occasionally, until dry.
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13
Transfer the soba to a large bowl.
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14
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.
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15
Arrange the soba salad in shallow bowls and drizzle with the remaining sauce.
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16
Garnish with the cashews, bean sprouts, scallion and the remaining bok choy and serve.
