| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 3 to 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 3 to 4 servings |
Ingredients
- 1/2 cup curry paste, recipe to follow
- 2 tablespoons coconut milk
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1/2 pound rock shrimp, rinsed and drained
- 1/2 pound shanghai egg noodles, blanched and refreshed
- 1 cup chopped garlic chives
- 1 cup bean sprouts
- 1 red bell pepper, julienned
- 2 heads bok choy, julienned
- 1 cup snow peas or snap peas, blanched and refreshed
Instructions
- In a hot wok, add curry paste, coconut milk, juice and fish sauce and mix well. Add shrimp and quickly cook, about 1 minute. Add noodles, chives and vegetables and mix well, being careful not to overmix. Check for seasoning and serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 373 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 25 g |
| Cholesterol | 142 mg |
| Sodium | 964 mg |
| Serving Size | 1 of 4 servings |
| Calories | 373 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 25 g |
| Cholesterol | 142 mg |
| Sodium | 964 mg |
Reviews
This wasn’t my favorite recipe; it wasn’t great but it wasn’t horrible. It was good to have something different on the table aside from the usual weeknight quick-fix dinners but I can’t say that I will want to make this again anytime soon. It just seemed to be lacking something; maybe more coconut milk or a bit of sweetness?
easy no-hassel meal. my first time making “curry” anything. came out delicious…also i substituted the cury paste for curry powder and added equal parts coconut milk and fish sauce…cant tell the difference.
This was a dish worth making. It was a wonderful one dish meal with a great combination of vegetables and noodels. The only thing that I would change for the next time is when to cook the shrimp. It may be because I don’t move as fast as a professional cook, but, as the shrimp go in first, then the vegetables and noodles go in to be coated by the sauce, the shrimp cooked harder than I liked. Next time I make this (and I will make this again!) I will lightly cook the shrimp, take them out of the pan, cook the vegetable and noodles and then throw in the shrimp to serve. These noodles were tasty.