Curried Noodles With Shrimp

Serving size: 4

ingredients

1 package rice-stick noodles -- (7 to 8 ounces)
1 tbsp vegetable oil
6 oz shiitake mushrooms -- stems discarded and
caps thinly sliced
3 medium shallots -- sliced (1 cup)
1 tbsp grated -- peeled fresh ginger
2 garlic cloves -- crushed with garlic
press
1 small head bok choy -- (8 ounces), sliced
1 large carrot -- cut into
matchstick-thin
strips
1 tbsp curry powder
1/2 tsp salt
8 oz large shrimp -- shelled and
deveined, with tail
part of shell left
on if you like
1 C light unsweetened coconut milk -- (not cream of
coconut),
well-stirred
1/2 C chicken broth
2 tbsp soy sauce
1 tbsp fresh lime juice

directions

Thin rice-stick noodles are tossed with a savory curried coconut broth, vegetables, and shrimp for a one-bowl meal. Work Time: 30 minutes Total Time: 45 minutes 1. In large saucepot, heat 3 quarts water to boiling over high heat; remove saucepot from heat. Place noodles in water; soak 10 minutes or until softened. 2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add mushrooms and shallots, and cook 5 minutes, stirring occasionally. Add ginger, garlic, bok choy, and carrot, and cook 4 minutes longer or until vegetables are tender and lightly browned, stirring occasionally. Add curry powder and salt, and cook 1 minute, stirring. 3. Stir in shrimp, coconut milk, broth, and soy sauce; heat to boiling. Reduce heat to low; simmer, uncovered, 3 minutes or until shrimp turn opaque throughout. Stir in lime juice. 4. Drain noodles; return to saucepot. Add shrimp mixture; toss well. Each serving: About 415 calories, 14 g protein, 69 g carbohydrate, 10 g total fat (4 g saturated), 3 g fiber, 70 mg cholesterol, 1,060 mg sodium.

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Source: Dale