Soba Noodle Salad With Thai Red Curry Sauce

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1 tablespoon vegetable oil

1 tablespoon red Thai curry paste

One 14-ounce can whole tomatoes—drained and chopped, juices reserved

3/4 cup chicken stock or low-sodium broth

3/4 cup unsweetened coconut milk

2 tablespoons light brown sugar

1 tablespoon fresh lime juice

1 teaspoon Asian fish sauce

1 pound bok choy—stems thinly sliced, leaves coarsely chopped

6 ounces soba noodles

2 tablespoons thinly sliced pickled ginger

1 tablespoon toasted sesame seeds

1/2 cup roasted cashews

1/2 cup mung bean sprouts

1 scallion, thinly sliced

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