Thai Noodle Bowl

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1 lime

4 ounces soba (buckwheat) noodles

1 can (14 1/2 ounces) reduced-sodium vegetable broth

1 cup light unsweetened coconut milk, stirred well

2 teaspoons honey

1 teaspoon curry powder

1 1/2 teaspoons lower-sodium fish sauce

1 package (8 ounces) sliced mushrooms

1 red bell pepper, thinly sliced into 2" strips

4 ounces snow peas, halved diagonally

2 scallions, sliced

1 package (12 ounces drained weight) firm tofu, drained and cut into 1/2" pieces

2 teaspoons grated fresh ginger

1/2 cup chopped fresh cilantro

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