Spicy Shrimp Noodle Bowl
suzi
ingredients
- 5 oz. uncooked rice noodles
- 8 oz. large shrimp (about 26-30, peeled and deveined
- 1/8 teaspoon plus 1/2 teaspoon salt
- 2 tablespoons corn starch
- 1 tablespoon vegetable oil
- 1 teaspoon finely grated gingerroot
- 1/2 cup thinly sliced carrot
- 1/2 read bell pepper, cut into julienne strips
- 3 shallots thin sliced
- 1/2 cup lite coconut milk
- 1/2 cup chicken broth
- 3/4 -1 teaspoon Thai green curry paste
- 1 tablespoon lime juice
- 1/4 cup thinly sliced Thai Basil or cilantro, divided
- lime wedges
directions
- 1
Bring water to boil. Remove from heat and add noodles. Let noodles soak for 3-4 minutes or until softened but still slighly firm. Drain rinse with cold water and set aside.
- 2
Season shrimp with 1/8 teaspoon sal; dredge in cornstarch. Shake off excess. The cornstarch will make a crispy golden crust on the shrimp. Heat oil in a saute pan over medium-high heat until hot. Add shrimp in a single layer; cook 8-10 minutes; or until brown and crisp. Remove shrimp from pan; set aside and keep warm. Add ginger root, carrot, bell pepper, & shallots o pan. Cook and stir until vegetables are crisp-tender about 3 minutes. Stir in coconut milk, chicken broth, curry paste, lime juice, 2 tablespoons of the basil and remaining 1/2 teaspoon salt; bring to a simmer.
- 3
Add noodles to simmering sauce mixture. Cook 1 minute just until heated through. Stir in shrimp; spoon into bowls. Garnish with remaining basil and lime wedges.
notes
rice noodles can be subsituted with linguine ir fetuccini prepared according to the package directions.
Source: suzi
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